Choco Coffee Pudding is a dessert that will transport your taste buds to pure bliss. This divine creation combines the best of both worlds – the irresistible allure of chocolate and the invigorating essence of coffee. With each bite, you’ll savor the perfect harmony of flavors that will leave you craving for more.
About the Recipe
If you’re a chocolate lover and a coffee enthusiast, this recipe is an absolute must-try. The Choco Coffee Pudding is a showstopper that will impress your family and friends with its stunning presentation and mind-blowing flavors. Trust me, you’ll want to keep this recipe close at hand for every special occasion (or even just a regular weeknight indulgence.).
Why You’ll Love This Recipe
- It’s a crowd-pleaser. The combination of chocolate and coffee is a timeless classic that appeals to almost everyone.
- The textures are out of this world. Every bite is a delightful contrast, from the crunchy bread layer to the velvety ice cream.
- It’s incredibly easy to make, even for beginners. No fancy techniques required – just simple steps that yield outstanding results.
- You can prep it ahead of time, making it perfect for entertaining or weeknight desserts.
- It’s a unique twist on traditional puddings, sure to impress your guests (or just yourself.).
Choco Coffee Pudding
Cooking Tips
Serving and Storing Suggestions
This Choco Coffee Pudding is best served chilled, straight from the freezer. It makes a gorgeous dessert for 6-8 people. Any leftovers can be stored in the freezer for up to a week, though it’s so tempting that it might not last that long.
Total Preparation Time: 1 hour 30 minutes (plus chilling time)
Similar Recipes
- Tiramisu
- Chocolate Mousse
- Coffee Panna Cotta
- Mocha Cheesecake
Nutrient Benefits
While this is a decadent dessert, it does offer some nutritional benefits. The milk and yogurt provide calcium and protein, while the cocoa powder is rich in antioxidants. Plus, a small serving can satisfy your sweet tooth without going overboard.
Choco Coffee Pudding
Ingredients
Layer 1
- 8 slices Milk bread (6 if large)
- 1 tbsp Instant coffee
- 1 tbsp Drinking chocolate
- 1 tbsp Icing sugar
- 3 tbsp Milk
- 1/4 tbsp Vanilla essence
Layer 2
- 1/2 litre Vanilla ice cream
- 1 tbsp Gelatine crystals
- 1/2 cup Water
- 1 tbsp Curd
- 2 tbsp Sugar
- 1 tbsp Milk chocolate (grated)
- Chocolate sauce (optional)
Instructions
Layer 1:
- Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.
- Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand. Sprinkle the milk over it and allow to set in chiller for 1 hour.
Layer 2:
- Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.
- Now warm over very low flame stirring continuously till no crystals are left and water is clear.
- Beat ice cream over a tray of chilled water of ice cubes.
- To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.
- Pour over the bread layer.
- Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.
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Frequently Asked Questions
Can I use regular coffee instead of instant?
Surely. For a stronger coffee flavor, you can substitute brewed coffee or espresso powder for the instant coffee. Just adjust the liquid amounts accordingly.
Can this be made dairy-free or vegan?
With a few simple swaps, you can make this recipe dairy-free or vegan. Use dairy-free milk, non-dairy yogurt, and coconut or almond-based ice cream. For the gelatine, opt for agar agar powder instead.
How far in advance can I make this?
The beauty of this recipe is that it can be made a day or two in advance. Just keep it covered and stored in the freezer until you’re ready to serve.
What type of bread works best?
Any soft, slightly sweet bread like milk bread, brioche, or even challah will work beautifully. Avoid dense or crusty breads, as they won’t soak up the flavors as well.
Can I use different types of chocolate?
Feel free to experiment with different chocolate varieties. Dark, milk, or even white chocolate can be used in place of the milk chocolate called for in the recipe. Just make sure to adjust the sugar accordingly if using darker chocolates.
