Hot Mocha Puddings Recipes

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MOCHA STEAMED PUDDINGS



Mocha Steamed Puddings image

The puddings, served with Espresso Creme Anglaise and topped with whipped cream, are intensely chocolatey but surprisingly light.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cocoa powder
1 teaspoon instant espresso powder
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, softened
3/4 cup milk, scalded
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup heavy cream
Espresso Creme Anglaise

Steps:

  • Preheat the oven to 325 degrees. Combine 6 tablespoons sugar with the flour, cocoa, and espresso powder in a large bowl; whisk to combine.
  • Melt chocolate and butter in a medium heat-proof bowl set over a pan of barely simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.
  • Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour in chocolate mixture, whisking constantly.
  • Whisk egg whites until frothy. Add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.
  • Place four 1-cup ramekins or oven-proof cups in a roasting pan, and fill each with batter. Pour boiling water into roasting pan so that it comes halfway up the sides of the baking cups. Bake 45 to 50 minutes, until the tops begin to crack. Remove roasting pan from the oven, and transfer the baking cups to a wire rack to cool slightly.
  • Just before serving, whip the heavy cream until soft peaks form. Serve the steamed puddings warm, topped with the espresso creme anglaise and whipped cream.

HOT MOCHA



Hot Mocha image

This warming drink, a treat for coffee and chocolate lovers alike, combines the two under a layer of creamy foamed milk. Skim milk foams easily and makes a deceptively lean, yet rich topping. Enjoy it in the morning, as an afternoon break, and as a lean, luscious, liquid dessert.

Provided by Sweet'NLow(R)

Categories     Trusted Brands: Recipes and Tips     Sweet'N Low®

Yield 1

Number Of Ingredients 5

1 tablespoon unsweetened Dutch-processed cocoa powder
1 packet Sweet'N Low granulated sugar substitute, or to taste
1 cup hot coffee
Skim milk
Cocoa powder, for garnish

Steps:

  • In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
  • Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 10.5 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 57.5 mg, Sugar 7.2 g

HOT MOCHA PUDDINGS



Hot mocha puddings image

It only takes a few minutes to mix, microwave and top these hot chocolate puds with ice cream and liqueur for a rich, indulgent dessert

Provided by Good Food team

Categories     Dessert, Treat

Time 10m

Number Of Ingredients 11

150ml milk
50g pitted prunes
2 tsp instant coffee
50g soft butter
50g icing sugar
1 large egg
50g ground almonds
2 tbsp cocoa
1 tbsp self-raising flour
4 scoops coffee or vanilla ice cream , to serve (optional)
4 tsp coffee liqueur , to serve (optional)

Steps:

  • Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.
  • Scrape evenly and cleanly (don't take the mixture up the sides) into 4 x 175ml ramekins (don't use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. The puddings will still look a bit moist, but that's fine. Stand for 5 mins, then serve topped with a scoop of ice cream and a little liqueur, if you like.

Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

MOCHA DARK CHOCOLATE PUDDING



Mocha Dark Chocolate Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large egg yolks
3 tablespoons coffee liqueur (such as Kahlúa); optional
2 cups whole milk
1/2 cup granulated sugar
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 1/2 teaspoons pure vanilla extract
1/2 cup cold heavy cream
1 tablespoon confectioners' sugar
Chopped chocolate-covered espresso beans, for topping

Steps:

  • Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
  • Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
  • Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.

STOVETOP MOCHA PUDDING



Stovetop Mocha Pudding image

Provided by Food Network

Categories     dessert

Time 59m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup milk, plus 3 cups milk
2 tablespoons ground coffee
1 1/2 cups sugar
3/4 cup cocoa powder (preferably Dutch process)
1/2 cup cornstarch
1/8 teaspoon (heaping) kosher salt
2 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
10 by 2 1/2 by 1/2-inch brioche sticks, crust removed
4 tablespoons butter, melted
Whipped cream, for garnish

Steps:

  • In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
  • In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
  • Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
  • Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

SELF SAUCING MOCHA FUDGE PUDDING



Self Saucing Mocha Fudge Pudding image

Make and share this Self Saucing Mocha Fudge Pudding recipe from Food.com.

Provided by Chrissyo

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup self raising flour
1 pinch salt
3/4 cup sugar
4 tablespoons cocoa
1/2 cup milk
2 ounces butter or 2 ounces margarine, melted
1 teaspoon vanilla
1/2 cup brown sugar
1 cup strong hot black coffee

Steps:

  • In a bowl, sift together flour, salt and 2 tabsp cocoa.
  • Add sugar.
  • Stir in milk, melted butter, vanilla mixing until well combined.
  • Spoon mixture into a greased 3 pint ovenproof dish.
  • Combine brown sugar and remaining 2 tabsp cocoa, sprinkle over the pudding mixture.
  • Next, carefully pour hot black coffee over mixture in dish.
  • Bake in a moderate oven for approximately 50 minutes.
  • Serve with cream.

HOT MOCHA PUDDING CAKE



Hot Mocha Pudding Cake image

Make and share this Hot Mocha Pudding Cake recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 ounces butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon instant coffee powder
2 teaspoons unsweetened cocoa powder
1 1/2 cups hot water

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
  • Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
  • Spread mixture evenly into 8 inch square ovenproof dish.
  • TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
  • Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.

SAUCY MOCHA PUDDING



Saucy Mocha Pudding image

Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 9 servings.

Number Of Ingredients 14

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups strong brewed coffee
CAKE:
1/3 cup butter, softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
Fresh raspberries and mint, optional

Steps:

  • In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA PUDDING CAKES



Mocha Pudding Cakes image

These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. -Debora Simmons, Eglon, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1-1/2 teaspoons butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 tablespoons brown sugar
1-1/2 teaspoons baking cocoa
3 tablespoons hot brewed coffee
1 tablespoon hot water
Whipped topping, optional

Steps:

  • In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.

Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA-CHIP PUDDING



Mocha-Chip Pudding image

Fans of cafe mocha or mocha-chip ice cream will adore this pudding; use our Chocolate Pudding as a base.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

4 to 5 teaspoons instant espresso powder
1 recipe cooled Vanilla or Chocolate Pudding
1/4 cup miniature chocolate chips

Steps:

  • Dissolve 4 to 5 teaspoons instant espresso powder in 2 tablespoons boiling water; set aside until cool.
  • Mix dissolved espresso into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup miniature chocolate chips.

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