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Chocolate-Espresso Puddings with Espresso Whipped Cream


Chocolate-coated coffee beans would be a fun garnish for these easy-to-prepare puddings

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Rate this recipe 4.4/5 (7 Votes)


  • 6 tablespoons sugar
  • divided
  • 2 tablespoons cornstarch
  • 4 teaspoons instant espresso powder or instant coffee powder
  • divided
  • 2 cups whole milk
  • 1 cup bittersweet or semisweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1½ teaspoons vanilla extract
  • ½ cup chilled heavy whipping cream


servings 6
Level of difficulty Average
Cost Average budget


Step 1

Whisk 4 tablespoons sugar, cornstarch, and 3 teaspoons espresso powder in heavy medium saucepan until no lumps remain.

Step 2

Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, 3 to 4 minutes. Remove from heat.

Step 3

Add chocolate chips, butter, and vanilla and whisk until smooth. Divide pudding among 6 small ramekins or goblets.

Step 4

Cover and chill until cold, at least 2 hours and up to 1 day.

Step 5

Espresso Whipped Cream
Using electric mixer, beat cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon espresso powder in medium bowl until peaks form.

Step 6

Top each pudding with dollop of espresso whipped cream.

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