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Coffee chocolate pudding in a glass on display.
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5 from 10 votes

Decadent Coffee Pudding

For all you chocolate lovers, this coffee pudding is the ultimate dream dessert! Layered with fresh, plump raspberries and a velvety, luscious chocolate filling, this homemade pudding is the perfect sweet touch to finish any meal!
Prep Time10 minutes
Cook Time20 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Desserts
Cuisine: American
Servings: 4
Calories: 650kcal
Author: Amanda Mason

Ingredients

  • ¾ cup sugar
  • cup cocoa powder
  • 3 tablespoons cornstarch
  • 1 tablespoons espresso powder
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 4 egg yolks
  • 1 tablespoons vanilla extract
  • 2 tablespoons butter cut into small cubes
  • 2 cups raspberries
  • Whipped cream optional, for garnish
  • Mint leaves optional, for garnish

Instructions

  • In a heavy-bottomed saucepan, whisk together sugar, cocoa powder, cornstarch and espresso powder until well combined. 
  • Add the heavy cream and whole milk and turn on the heat to medium.
  • Whisk constantly until dry ingredients smooth out in the heavy cream and milk and the mixture simmers. Do not boil. 
  • Once the mixture simmers and smooths out, turn off the heat.
  • In a small bowl, whisk together the egg yolks and vanilla extract.
  • Spoon in ¼ cup of the cream mixture into the egg yolks and vanilla extract and whisk until combined. Repeat three or four more times. 
  • Add the egg yolk mixture to the saucepan with the remaining heavy cream and return to medium heat. Constantly whisk until the mixture thickens and simmers. Do not boil. The mixture won't be as thick as pudding, but it will thicken as it chills. 
  • After the mixture comes to a simmer, turn off the heat and stir in the butter until it melts.
  • Cover the top of the pudding with plastic wrap to prevent a film from forming. Allow to cool and then refrigerate until it sets and chills, about 4 hours.  
  • To make the parfaits, divide one cup of raspberries among four glasses and top with pudding. Divide the remaining raspberries among the four glasses and top with the rest of the pudding. If desired, top with a dollop of whipped cream and mint leaves. 

Notes

  • When heating the milk and heavy cream mixture, do not bring it to a boil. Keep it to a simmer. The proteins in milk can potentially break if it boils, leaving you with curdled pudding. Let's avoid that.
  • You can make this pudding up to three days before serving.
  • While I recommend serving after chilling for a few hours, you could also serve it warm off the stove. The pudding won't be quite as thick as it is after chilling, but warm pudding is also delicious.
  • Try using this pudding as a cake or cupcake filling!
  • You can use your typical dessert serving ware, but I like to use a martini or wine glass for a fun presentation, especially if I'm serving these for Valentine's Day!

Nutrition

Calories: 650kcal | Carbohydrates: 63g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 326mg | Sodium: 85mg | Potassium: 451mg | Fiber: 6g | Sugar: 45g | Vitamin A: 1740IU | Vitamin C: 16.3mg | Calcium: 209mg | Iron: 2mg