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Triple Chocolate Mocha Pudding

A recipe by .

 
Triple Chocolate Mocha Pudding
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $0.78

$0.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 20 minutes

Ready in 20 minutes

8 gluten-free,gluten free side dish
spoonacular Score:26%

Spoonacular Score: 26%

 

Triple Chocolate Mocha Pudding is a gluten free dessert. This recipe makes 8 servings with 495 calories, 6g of protein, and 29g of fat each. For 79 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 20 minutes. If you have cocoa powder, chocolate, eggs plus 1 egg yolk, and a few other ingredients on hand, you can make it. Try Creamy Triple Chocolate Mocha, Triple Chocolate Pudding, and Triple-Chocolate Pudding for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups cocoa powder
cocoa powder
1.5 cups
1.5 cups coffee
coffee
3 Tbsps
3 Tbsps cornstarch
cornstarch
3 large
3 large egg yolk
egg yolk
0.25 cups
0.25 cups heavy cream
heavy cream
1.5 cups
1.5 cups milk
milk
0.13 tsps
0.13 tsps salt
salt
12 oz
12 oz semisweet chocolate chips
semisweet chocolate chips
1 cup
1 cup sugar
sugar
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
1 oz
1 oz unsweetened chocolate
unsweetened chocolate
2 tsps
2 tsps vanilla extract
vanilla extract
0.25 cups cocoa powder
0.25 cups
cocoa powder
1.5 cups coffee
1.5 cups
coffee
3 Tbsps cornstarch
3 Tbsps
cornstarch
3 large egg yolk
3 large
egg yolk
0.25 cups heavy cream
0.25 cups
heavy cream
1.5 cups milk
1.5 cups
milk
0.13 tsps salt
0.13 tsps
salt
12 oz semisweet chocolate chips
12 oz
semisweet chocolate chips
1 cup sugar
1 cup
sugar
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
1 oz unsweetened chocolate
1 oz
unsweetened chocolate
2 tsps vanilla extract
2 tsps
vanilla extract

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
sieve
sieve
sauce pan
sauce pan
whisk
whisk
bowl
bowl
sieve
sieve


Instructions

This recipe is number twenty-one in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some that you’ll want to serve for Thanksgiving. You can find more recipes here: http://sallycooks.com

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So far this is my favorite recipe from the November issue because it tasted amazing and was a big hit with Joe. I made a few changes to the recipe; I added more chocolate and instead of three cups of milk, I used 1 and 1/2 cups of milk and 1 and 1/2 cups of coffee to give the pudding a slight mocha taste. I also left out the dark rum and doubled up on the vanilla extract. If you want to add in rum use 1 tablespoon dark rum and 1 teaspoon vanilla. I skipped the step to strain the pudding through a sieve into a medium bowl and I found that the pudding was perfectly smooth. DSC_0301

The pudding can be refrigerated for up to 3 days so this would be a great dessert to make ahead and wow your guests especially if you have some homemade whipped cream. It was so good.

What to do:

  • melt the butter in a saucepan
  • add the chocolate and stir until melted and smooth
  • add milk and 1/3 cup of the sugar over medium heat until it is steaming
  • whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl, whisk in the eggs, egg yolk and cream
  • gradually whisk into hot milk and chocolate mixture
  • bring to a boil, whisking oftenand scraping the side of the saucepan, reduce the heat to low and let bubble for 30 seconds
  • remove the saucepan from the heat, I like to transfer the pudding into a pitcher while it is still warm so I can pour it cleanly into my dishes
  • add vanilla and spoon the pudding into 6 jars or bowls
  • let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours
  • top with whipped cream

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Price Breakdown

Cost per Serving: $0.78
Ingredient
¼ cups cocoa powder
1.5 cups coffee
3 tablespoons cornstarch
3 larges egg yolk
¼ cups heavy cream
1.5 cups milk
12 ounces semisweet chocolate chips
1 cup sugar
3 tablespoons unsalted butter
1 ounce unsweetened chocolate
2 teaspoons vanilla extract
Price
$0.35
$0.18
$0.10
$0.68
$0.32
$0.50
$2.31
$0.28
$0.36
$0.58
$0.60
$6.25

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.

  • If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
493 Calories
6g Protein
28g Total Fat
55g Carbs
3% Health Score
Limit These
Calories
493
25%

Fat
28g
44%

  Saturated Fat
16g
104%

Carbohydrates
55g
18%

  Sugar
43g
48%

Cholesterol
97mg
33%

Sodium
69mg
3%

Alcohol
0.34g
2%

Caffeine
63mg
21%

Get Enough Of These
Protein
6g
13%

Manganese
0.84mg
42%

Copper
0.77mg
38%

Magnesium
106mg
27%

Iron
3mg
22%

Phosphorus
215mg
22%

Fiber
4g
20%

Selenium
9µg
14%

Zinc
2mg
13%

Potassium
409mg
12%

Vitamin B2
0.19mg
11%

Calcium
100mg
10%

Vitamin A
427IU
9%

Vitamin B12
0.43µg
7%

Vitamin D
1µg
7%

Vitamin B5
0.64mg
6%

Vitamin E
0.67mg
4%

Vitamin K
4µg
4%

Vitamin B1
0.06mg
4%

Folate
14µg
4%

Vitamin B6
0.06mg
3%

Vitamin B3
0.6mg
3%

covered percent of daily need

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