Best 8 Saucy Mocha Pudding Recipes

STOVETOP MOCHA PUDDING

Steps:

• In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
• Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
• Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

HOT MOCHA PUDDINGS

Steps:

• Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.
• Scrape evenly and cleanly (don't take the mixture up the sides) into 4 x 175ml ramekins (don't use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. The puddings will still look a bit moist, but that's fine. Stand for 5 mins, then serve topped with a scoop of ice cream and a little liqueur, if you like.

MOCHA BREAD PUDDING WITH CARAMEL TOPPING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In pan, gently mix bread pieces, dates, nuts, coconut and cinnamon.
• In large bowl, mix butter, sugar and liqueur. Beat in eggs with spoon until well blended. Stir in half-and-half and milk. Pour over bread mixture in pan; toss to mix well. Let stand 10 to 15 minutes or until most of liquid has been absorbed.
• Bake 1 hour or until set. Serve warm bread pudding with warm caramel topping. Store in refrigerator.

SAUCY MOCHA PUDDING

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

MOCHA BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 F.
• butter a 2 quart casserole or baking dish.
• Place cubed bread in prepared baking dish.
• Combine sugar, cocoa and coffee granules in a small bowl.
• In a medium bowl beat eggs, 2 2/3 cups evaporated milk and vanilla extract until well blended.
• Stir in sugar mixture.
• Pour over bread, pressing bread into milk mixture.
• Bake for 50 to 55 minutes or until set.
• Combine brown sugar, butter and corn syrup in a small saucepan.
• Cook over medium low heat, stirring constantly, for 2 to 3 minutes or until sugar is dissolved.
• Slowly stir in remaining evaporated milk.
• Bring to a boil, stirring constantly;.
• cook for 1 minute.
• Remove from heat.
• Serve with warm bread pudding.

MOCHA BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• PREHEAT oven to 350 degrees F.
• PLACE bread cubes in prepared baking dish. Combine sugar, cocoa and coffee granules in small bowl.
• BEAT eggs, 2 2/3 cups evaporated milk and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture.
• BAKE for 50 to 55 minutes or until set.
• COMBINE brown sugar, butter and corn syrup in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for 2 to 3 minutes or until sugar is dissolved. Slowly stir in remaining evaporated milk. Bring to a boil, stirring constantly; cook for 1 minute. Remove from heat. Serve with warm bread pudding.

MARVELOUS MOCHA PUDDING

Steps:

• Beat pudding mix, milk and coffee in medium bowl with whisk 2 min. or until well blended.
• Spoon half the pudding into 4 dessert glasses; top each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding; spoon over desserts.
• Top with remaining whole cookies.