CHOCOLATE MOCHA BREAD PUDDING
Delicious bread pudding made with any leftover stale bread or even doughnuts! Topped with a creamy glaze.
Provided by manushag
Categories Breakfast
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Break up bread or doughnuts into a 13 x 9 pan.
- Add chopped nuts and chocolate chips.
- Whisk eggs, milk, coffee, sugar, vanilla and cinnamon together.
- Pour mixture over bread and allow to soak in, while stirring.
- Place a pan filled with hot water into oven on lower rack and bread pudding on upper rack of oven. This will keep steam in oven to prevent curdling.
- Bake for 60 minutes.
- Warm cream cheese in microwave for 20 seconds.
- Mix in confectioners sugar.
- Add milk until glaze is proper consistancy to pour over warm pudding.
- Remove pudding from oven and while still warm, drizzle glaze over.
- Best eaten while warm.
Nutrition Facts : Calories 189.4, Fat 8.3, SaturatedFat 3.9, Cholesterol 41.6, Sodium 135.6, Carbohydrate 26.5, Fiber 1.1, Sugar 18.7, Protein 4
CHOCOLATE MOCHA PUDDING
You can add nuts or orange pieces to this. Try it with rum or an orange liquor. Just reduce the amount of milk by the amount of liquid added. Top with whip cream and a cinnamon dusting.
Provided by Tebo3759
Categories Dessert
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
- Gradually stir in milk.
- Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
- Stir in butter and vanilla.
- Place plastic wrap on surface of pudding.
- Refrigerate at least 2 hours.
- Whisk until smooth.
- Serve in individual bowls or wine glasses.
CHOCOLATE MOCHA PUDDING - LOW CARB
Make and share this Chocolate Mocha Pudding - Low Carb recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a bowl.
- Whip until combined.
- Chill and serve.
MOCHA MOUSSE
Steps:
- In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.
MOCHA MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.
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.
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 DARK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
HOT MOCHA PUDDINGS
It only takes a few minutes to mix, microwave and top these hot chocolate puds with ice cream and liqueur for a rich, indulgent dessert
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
MOCHA FUDGE PUDDING CAKE
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Provided by Annisette
Categories Dessert
Time 1h
Yield 1 9x9 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
- Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
- In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
- Bake for about 45 minutes, or until cake is done (it should spring back when touched).
- Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3
CHOCOLATE MOCHA WALNUT PUDDING CAKE
This cake is a cinch to make and will surely please any chocoholic or coffee addict. Serve with vanilla or coffee ice cream. The more the cake cools, the thicker the pudding will get. From Washington, DC pastry chef Peter Brett.
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
- For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
- In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
- Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
- For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
- Pour the liquid over the cake batter.
- Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
- Spoon the pudding cake into individual bowls and serve warm.
Nutrition Facts : Calories 363.8, Fat 16.7, SaturatedFat 7.6, Cholesterol 43.8, Sodium 188.8, Carbohydrate 54.5, Fiber 4.8, Sugar 34.4, Protein 6.6
MARVELOUS MOCHA PUDDING
Got any fans of creamy, coffee-chocolatey scrumptiousness? We thought so. This Marvelous Mocha Pudding is a guaranteed winner.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MOCHA PUDDING CAKES
These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. -Debora Simmons, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA-CHIP PUDDING
Fans of cafe mocha or mocha-chip ice cream will adore this pudding; use our Chocolate Pudding as a base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Dissolve 4 to 5 teaspoons instant espresso powder in 2 tablespoons boiling water; set aside until cool.
- Mix dissolved espresso into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup miniature chocolate chips.
SAUCY MOCHA PUDDING
Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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