Mochaccino Pudding

Makes 6
Prep 15 m
Cook 15 m
Chill several hours



  1. 1 of 2 Combine sugar, cocoa, cornstarch, cinnamon and salt in large saucepan. Gradually stir in 1 cup milk until cornstarch is dissolved. Beat in egg yolks, remaining milk and espresso.
  2. 2 of 2 Bring to boiling, stirring; boil for 30 seconds until thickened enough to mound slightly when dropped from a spoon. Remove from heat. Stir in brandy, if desired, and vanilla. Cover surface with plastic wrap. Refrigerate several hours until chilled and set. Serve with whipped cream, if desired. Makes 6 servings.
Nutrition Information for Mochaccino Pudding
Servings Per Recipe: 6
Per Serving:
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Printed from 07/17/2019