Wednesday, July 24, 2013

Chocolate/ Mocha Pudding

Adapted from Kelly Powers Thompson's original recipe

Ingredients

Sugar
½ cup
Unsweetened Cocoa Powder
3 tbsp
Cornflour
¼ cup
Salt
A pinch
Milk
2 ¾ cups
Butter
2 tbsp
Vanilla Extract
Instant Coffee
1 tbsp
2 tsp

Method

In a saucepan, combine cocoa, sugar, salt and cornflour (dry; not paste). Place over medium flame and start stirring in milk. Bring to a boil and cook, stirring constantly until the mixture is thick and bubbling. Remove from heat and add room temperature butter and vanilla extract. Cool for 10 minutes, then dissolve coffee in ¼ cup of hot water and add to the chocolate pudding. Pour in a serving bowl and chill for as long as it needs to set. Decorate with crushed biscuits, whipped cream or sprinkles. 


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