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Nutrition Facts
Serving Size 1 (137g) Recipe makes 12 servings
Calories 185
Calories from Fat 93		(50%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 72mg		3%
Potassium 169mg		4%
Total Carbohydrate 20.0g		6%
	Dietary Fiber 0.3g	1%
	Sugars 12.6g
Protein 3.3g		6%
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Mini Mochaccino Puddings

Recipe #340243 | 2¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
Nov 30, 2008

I saw these in my mother's copy of Woman's Day when I was on vacation in the States and I wanted to put it here so I would have it when I got back to the UK. It certainly looks yummy! The cooking time includes the chilling time.

SERVES 12 (change servings and units)

Ingredients

4 cups milk
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/8 teaspoon salt
8 ounces bittersweet chocolate, broken up
1 tablespoon vanilla extract
1 cup heavy cream
2 tablespoons confectioners' sugar
ground cinnamon, to garnish

Directions

1
Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended.
2
Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.
3
Boil for 1 minute, whisking until thickened.
4
Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
5
Pour into twelve small espresso cups or other small glasses.
6
Cover with wax paper; refrigerate at least 1 hour until firm.
7
When read to serve, beat cream and confectioners' sugar until very soft peaks form.
8
Spread over tops of pudding and sprinkle with ground cinnamon.