There's something irresistibly comforting about a rich, creamy chocolate pudding. For me, it's a nostalgic trip back to childhood, but I've always loved finding ways to elevate classic desserts. My latest obsession? Infusing that deep, decadent chocolate flavor with the robust kick of quality coffee -- Buff Boy Brewing coffee, of course! (Come on, like we're gonna push low-end Folgers or something??)
Our coffee beans bring a depth and character that truly transforms this simple pudding into something extraordinary. I've found our dark roast to be the perfect companion to rich chocolate, creating a symphony of bitter, sweet and robust notes that dance on your palate. Trust me, once you try this recipe, you won't think of chocolate pudding the same way again. It’s an elevated, grown-up version of a beloved classic, and it’s surprisingly simple to whip up.
Ingredients:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
1/2 cup strong, brewed Buff Boy Brewing coffee (cooled)
2 oz. bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions:
Whisk Dry Ingredients: In a medium saucepan, combine the sugar, cocoa powder, cornstarch and salt. Whisk them together thoroughly to break up any lumps and ensure an even distribution.
Add Liquids: Whisk in the milk until the mixture is smooth. Then, pour in the cooled Buff coffee, stirring until everything is well combined. The aroma of the coffee and chocolate already begins to fill the kitchen at this stage – a delightful preview!
Cook the Pudding: Place the saucepan over medium heat. Stir constantly with a whisk, making sure to scrape the bottom and sides to prevent sticking and ensure uniform cooking. As it heats, the mixture will begin to thicken. Once it comes to a gentle boil and is visibly thick (it should coat the back of a spoon), let it boil gently for about one minute, still stirring continuously.
Finish Off: Remove the saucepan from the heat. Immediately stir in the chopped bittersweet chocolate, unsalted butter and vanilla extract until everything is melted and perfectly smooth. The residual heat from the pudding will melt the chocolate and butter beautifully, creating a wonderfully glossy finish.
Chill: Pour the warm pudding into individual serving dishes or a large bowl. To prevent a "skin" from forming on top, gently press a piece of plastic wrap directly onto the surface of the pudding. Refrigerate for at least 3-4 hours, or until thoroughly chilled and set.
For an extra touch, top the chilled pudding with a dollop of fresh whipped cream, strawberries and a sprinkle of cocoa powder or chocolate shavings. The key to a silky pudding is constant stirring during the cooking process – don't walk away!
Well, walk away satisfied after you enjoy this chocolatey Buff'ed creation!