Cafe Mocha Pudding

Name: Cafe Mocha Pudding
Yield: 6 servings
Cuisine: American
Ingredients: 150 ml A) Heavy cream (preferably heavy cream with at least 45% milk fat); 300 ml A) Milk; 3 tbsp A) Instant coffee; 2 1/2 tbsp A) Unsweetened cocoa powder; 20 grams A) Granulated sugar; 5 grams Gelatin powder; 20 grams A) Praline paste (optional); 250 ml Heavy cream (same heavy cream used for the pudding mixture); 20 grams Granulated sugar

cookpad.japan @cookpad_jp

I revised the recipe of my favorite dessert called "cafe mocha style almond au lait" to make a summery pudding.

*Be careful not to let the heavy cream come to a boil.
*All the tips are written in the recipe. This is a very simple and foolproof recipe. Recipe by *ai*

I revised the recipe of my favorite dessert called "cafe mocha style almond au lait" to make a summery pudding.

*Be careful not to let the heavy cream come to a boil.
*All the tips are written in the recipe. This is a very simple and foolproof recipe. Recipe by *ai*

cookpad.japan @cookpad_jp

I revised the recipe of my favorite dessert called "cafe mocha style almond au lait" to make a summery pudding.

*Be careful not to let the heavy cream come to a boil.
*All the tips are written in the recipe. This is a very simple and foolproof recipe. Recipe by *ai*

I revised the recipe of my favorite dessert called "cafe mocha style almond au lait" to make a summery pudding.

*Be careful not to let the heavy cream come to a boil.
*All the tips are written in the recipe. This is a very simple and foolproof recipe. Recipe by *ai*

Saved

Ingredients

6 servings

Cafe mocha pudding mixture
150 mlA) Heavy cream (preferably heavy cream with at least 45% milk fat)
300 mlA) Milk
3 tbspA) Instant coffee
2 1/2 tbspA) Unsweetened cocoa powder
20 gramsA) Granulated sugar
5 gramsGelatin powder
20 gramsA) Praline paste (optional)
Crème chantilly
250 mlHeavy cream (same heavy cream used for the pudding mixture)
20 gramsGranulated sugar

Saved

Steps

1

Soak the gelatin powder in 2 tablespoons of water. Dissolve completely using a double boiler. Do not remove from the double boiler.
2

Be careful not to let the gelatin boil, otherwise it may not harden after it's boiled.
3

Put the ingredients marked with "A" into a pot and melt over a low heat. *Cocoa powder melts faster if sifted beforehand (I didn't in the photo).
4

Stir well until the mixture is completely melted. Make sure not to let it boil. The ideal temperature is 75-85℃.
5

Strain the mixture through a fine sieve or tea strainer at least once. Make sure to do this to ensure smooth texture.
6

Add the fully melted gelatin and mix well.
7

Put the bowl in another bowl filled with water and a plenty of ice and mix well. Mix until the liquid is slightly thickened.
8

Pour the mixture into serving cups. I strained the mixture here.
9

Cover the cups with lids or plastic wrap. Refrigerate for at least half a day, since they only contain a small amount of gelatin.
10

They're done. They taste great without any toppings, but you could add some if you like.
11

I like to pipe out smoothly textured crème chantilly from a round-tipped piping bag and top with chocolate sauce or cocoa powder.
12

First, take a bite of the crème chantilly and chocolate sauce.
13

The pudding should look like this... This easy-to-make pudding has a rich flavor and jiggly texture. It melts in your month.
14

Enjoy cafe mocha pudding with a slightly bitter taste and an almond aroma.