I’m not typically much of a sweet tooth, but I’ll admit that when the craving for dessert hits, there’s no stopping me. The real problem arises when my appetite for sugar involves an entire batch of cookies or about 10 pounds of chocolate cake (this recipe is my favorite!).
This Coffee Pudding makes the perfect amount for two generous servings. That means I get to enjoy dessert without throwing my New Year’s resolution (completely) out the window due to my usual lack of portion control.
Share this decadent dish with a friend or significant other (hint, hint…Valentine’s Day is coming up), and you’ll be able to satisfy that sweet tooth without having to worry about giving in to the lure of leftovers for the next week.
Then again…creamy pudding made with rich Sumatra coffee and dark chocolate – well, you may want to throw portion control out the window and just make a double batch.
Coffee Pudding for Two
Adapted from Not Without Salt
Yields 2 generous servings
1 ½ cups heavy cream
2/3 cup coffee concentrate* or very strong coffee (I recommend a rich coffee like FreshGround’s Sumatra Aceh)
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup granulated sugar
2-3 tbsp dark chocolate chunks, reserving some for topping (optional)
1. In a small bowl, mix together the cornstarch, salt and sugar. Set aside.
2. In a medium saucepan, combine cream and coffee over medium heat. Bring to a simmer, stirring frequently. (Make sure to pay attention because this can easily boil over!)
3. When the cream and the coffee are simmering, slowly whisk in the cornstarch mixture. Cook until mixture thickens a bit, about 2-3 minutes.
4. Strain the pudding over a fine strainer to ensure a smooth consistency. Stir chocolate chunks into the strained pudding, reserving some chocolate for topping. Note that the chocolate will melt a bit due to the heat of the pudding.
5. Pour pudding into serving dishes and cover the top with plastic wrap. Make sure the plastic wrap lays directly on top of the pudding. This prevents a film from forming.
6. Refrigerate until the pudding sets, about 3-4 hours. Top with whipped cream and chocolate chunks. Serve and enjoy!
1 cup coarsely ground coffee
4 cups cold water
1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.
2. Let steep overnight, or for 8-16 hours.
3. After coffee has steeped, use the plunger on the French Press to strain your coffee.
4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. This recipe makes more than you’ll need for the coffee pudding; the leftover concentrate can be refrigerated for up to two weeks.