Mini Mocha Chocolate Pudding Recipe with Cocoa Nibs

Mocha chocolate pudding, an easy and delicious old fashioned pudding. This no-bake dessert if perfect for every day or a special occassion.

Mini Mocha Chocolate Pudding Recipe with Cocoa Nibs

Desserts are the best meal of the day, especially if they are chocolate. This mocha chocolate pudding is extra special because it has chocolate and coffee in it. Everything you love about your favorite mocha drink in a creamy dessert. It’s delicious served with whipped cream and sprinkled with cocoa nibs.

Today I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we will be sharing our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. Today she is sharing Dalgona mousse, chocolate and coffee lovers you are going to want to bookmark these recipes!

Mini-Mochaccino Pudding Ingredients

Growing up we had pudding at least once a month, my dad loved it and he is the one that made it for us. Set down the box, homemade pudding is so easy to make, all you need are a few ingredients. This mocha chocolate pudding is basically chocolate pudding with the addition of a little espresso powder. If you are not a coffee lover, leave it out.

Set the instant pudding aside and head to your pantry for all of the ingredients your need for this pudding.

• 4 cups whole milk
• 2/3 cup granulated sugar
• 1/4 cup corn starch
• 2 Tablespoons unsweetened cocoa powder
• 1 Tablespoon instant espresso porder
• 1/8 teaspoon salt
• 8 oz. bittersweet chocolate, broken into pieces.
• 1 Tablespoon vanilla extract
• 1 Cup heavy whipping cream
• 2 Tablespoons confections sugar
• 1 teaspoon vanilla extract
• Garnish
• Chopped cocoa nibs.
• Ground cinnamon.
• Chocolate shavings or chocolate curls.

Mocha Chocolate Pudding Directions

• Whisk the milk, sugar, cornstarch, cocoa, espresso powder and salt in a large saucepan until blended.
• Bring the milk mixture to a boil over medium-high heat, stirring often with a whisk.
• Make sure to get the corners and the bottom of the pan so that the mixture does not burn.
• Boil 1 minute, whisking until thickened.
• Remove from heat, stir in chopped chocolate and vanilla. Stir until the chocolate is melted and the chocolate mixture is smooth.
• Pour the mocha pudding mixture into 3 or 4 oz. espresso glasses or small jars. Cover the warm pudding with wax paper or plastic wrap to prevent a thick layer forming on the top.
• Refrigerate at least 1 hour or until mixture is firm.
• In a medium bowl beat the heavy cream and powdered sugar until very soft peaks form. Stir in vanilla extract.
• To serve, dollop each dish with whipped cream, then sprinkle cinnamon , cocoa powder, or chopped chocolate over the top.

Variations

• Make a mocha pudding pie, pour pudding into prepared pie crust and top with whipped cream.
• Top with Cool Whip
• Make a parfait, layer cooled creamy pudding and layer with whipped topping and top with chocolate chips.

HOW TO STORE CHOCOLATE PUDDING

Cover pudding with plastic wrap and store in the refrigerator for up to 3 days.

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THAT’S ALL FOR NOW

Coffee lovers, I hope that you try this easy recipe for mocha chocolate pudding and visit Sheri to get the recipe for Dalgona Mousse. 

Have a great day friends, thank you for spending part of your day with me.

Need more chocolate desserts?

Hershey’s Perfectly Chocolate Cake

Double Chocolate Pudding

Chocolate Ganache Mousse

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Mini Mocha Chocolate Pudding Recipe with Cocoa Nibs

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• Total Time: 15 minutes
• Yield: 8 servings 1x

Ingredients

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For Pudding

4 cups whole milk

2/3 cup granulated sugar

1/4 cup corn starch

2 Tablespoons unsweetened cocoa powder

1 Tablespoon instant espresso porder

1/8 teaspoon salt

8 oz. bittersweet chocolate, broken into pieces.

1 Tablespoon vanilla extract

For Whipped Cream

1 Cup heavy whipping cream

2 Tablespoons confections sugar

1 teaspoon vanilla extract

Garnish

Chopped cocoa nibs.

Ground cinnamon.

Chocolate shavings or chocolate curls.

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Instructions

Whisk the milk, sugar, cornstarch, cocoa, espresso powder and salt in a large saucepan until blended.

Bring the milk mixture to a boil over medium-high heat, stirring often with a whisk.

Make sure to get the corners and the bottom of the pan so that the mixture does not burn.

Boil 1 minute, whisking until thickened.

Remove from heat, stir in chopped chocolate and vanilla. Stir until the chocolate is melted and the chocolate mixture is smooth.

Pour the mocha pudding mixture into 3 or 4 oz. espresso glasses or small jars. Cover the warm pudding with wax paper or plastic wrap to prevent a thick layer forming on the top.

Refrigerate at least 1 hour or until mixture is firm.

In a medium bowl beat the heavy cream and powdered sugar until very soft peaks form. Stir in vanilla extract.

To serve, dollop each dish with whipped cream, then sprinkle cinnamon, cocoa powder, chopped cocoa nibs or chopped chocolate over the top.

• Author: Elizabeth
• Prep Time: 5
• Cook Time: 10
• Category: Dessert
• Method: Stovetop
• Cuisine: American