Ingredients Jump to Instructions ↓

  1. 1/2 cup heavy cream

  2. 1 tablespoon instant espresso powder

  3. 6 ounces bittersweet chocolate, coarsely chopped

  4. 1/4 cup sugar

  5. 1 large egg, at room temperature (see Note)

  6. 1 teaspoon pure vanilla extract

  7. Pinch of salt

  8. Lightly sweetened whipped cream, for serving

Instructions Jump to Ingredients ↑

  1. Combine the cream and espresso powder in a small saucepan and bring to a boil over high heat, stirring.

  2. Meanwhile, in a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste. With the machine on, add the hot cream in a steady stream and blend until smooth and silky, about 1 minute. Transfer the mocha pudding to 4 small dessert bowls or large ramekins and chill until set, about 1 hour. Serve with whipped cream.


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