MOCHACCINO PUDDING

Mochaccino Pudding image

Top this prize-winning pudding with chocolate-covered espresso beans and whipped cream. Pudding never tasted so elegant! -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon boiling water
2 teaspoons instant espresso powder
3/4 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 cups 2% milk
3 large egg yolks, lightly beaten
1 tablespoon brandy, optional
1 teaspoon vanilla extract
Whipped cream and chocolate-covered coffee beans, optional

Steps:

Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally., Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired.

Nutrition Facts : Calories 212 calories, Fat 5g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 115mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.