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×A recipe by Sally Cooks.
$0.78 per serving
1 likes
Ready in 20 minutes
Spoonacular Score: 1% 
If you have about 20 minutes to spend in the kitchen, Triple Chocolate Mocha Pudding might be a tremendous gluten free recipe to try. This recipe serves 8 and costs 78 cents per serving. One serving contains 492 calories, 6g of protein, and 29g of fat. It is brought to you by spoonacular user Sally Cooks. Head to the store and pick up heavy cream, coffee, eggs plus 1 egg yolk, and a few other things to make it today. Similar recipes include Vanilla Sponge Cake With Chocolate Mocha Pudding, Triple Chocolate Cheesecake, and Triple Chocolate Pumpkin Pie.
Pudding on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
» Get this wine on Amazon.com
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
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. 
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.
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gluten-free
