Over the years I’ve made hundreds of desserts, but surprisingly, this is my first batch of homemade pudding ever. Perhaps because instant Jell-O has degraded pudding into something that we, an Americans, never make from scratch anymore. It comes as either a dry box mixed with milk, or in shelf-stable, pre-made little plastic cups.
I had the idea to make chocolate pudding a year ago, when I made this Coffee Flan. Then a few months ago Cook’s Illustrated published an updated pudding recipe (their previous recipe was 15 years old). Today’s pudding is made with real ingredients and is delicious. There are several variations, but I love the addition of Coffee flavor to chocolate. The recipe took under 30 minutes to make (plus 4 hours to cool). 4-stars. Great flavor and texture, without the skin on top that mars my memories of my childhood pudding.
Later this week I plan to make chocolate mousse with my son, for his high school French class’s Christmas Party. I am saving a bit of the pudding to compare flavors between the two desserts. Obvious the mousse with have a lighter texture.
Comments / Issues:
- I don’t have Kahlua, so I skipped substituted an equal amount of Brandy. The brandy worked well to give it some depth, but overall the mocha pudding lacked coffee flavor.
- The first time I made this recipe the pudding did not set, because I tried to set it in an ice chest rather than the refrigerator. The 4 hours of setting time in Step 6 must be undisturbed refrigerator time; I would even suggest putting in the bottom shelf of the refrigerator because it is the coldest part.
- I tried making this recipe using a round of parchment as specified in the recipe, but it was difficult to measure the correct diameter Instead of parchment I will try plastic wrap (to avoid necessity of measure and cutting.)
How much work? Low.
How big of a mess? Medium.
Start time 1:30PM. Dinner time 6 PM.
The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:
2 teaspoons vanilla extract
1 teaspoon espresso powder
1/2 cup sugar (3-1/2 ounces)
3 tablespoons Dutch-processed cocoa
2 tablespoons cornstarch
1 tablespoon Kahlúa
1/4 teaspoon salt
3 large egg yolks
1/2 cup heavy cream
2-1/4 cups whole milk
1/4 cup brewed coffee
5 tablespoons unsalted butter, cut into 8 pieces
4 ounces bittersweet chocolate, chopped fine
- In a very small bowl, mix together vanilla extract and espresso powder; set aside.
- In large saucepan, whisk together sugar, cocoa, cornstarch, Kahlúa, and salt. Whisk in yolks and cream until fully incorporated, making sure to use a rubber spatula to scrape corners of saucepan. Whisk in milk and coffee until incorporated.
- Set saucepan over medium burner; cook for 8 to 12 minutes, whisking constantly. The mixture needs to be bubbling over its entire surface. Cook for 30 seconds longer, then remove from heat.
- Add butter and chocolate to pot. Whisk until melted and becomes fully incorporated.
- Remove from burner and whisk in vanilla mixture.
- Pour pudding through fine-mesh strainer into bowl. Press lightly greased parchment paper or plastic wrap directly against the surface of pudding. Set on bottom shelf of refrigerator to cool and thicken for at least 4 hours.
- Whisk pudding briefly and serve.