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Italian Mocha Cream Pudding
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cup semisweet chocolate chips
1 3/4 cups whipping cream
6 tablespoons sugar
3 tablespoons instant espresso powder
1 1/2 cups milk
2 teaspoons vanilla
Fresh berries for decoration (optional)
Mint sprigs for decoration (optional)
In a small dish, sprinkle the gelatin powder over the cold water. Let it sit for 10 minutes to soften the gelatin.
In the bottom half of a double boiler, bring a small amount of water to a simmer. Melt the chocolate, 1/2 cup of the whipping cream, the sugar and espresso powder in the top of the double boiler, stirring well. Make sure the chocolate hasmelted completely and that the mixture dosen't look grainy - it should be thick and shiny. Slowly whisk in the remaining cream and the milk. Heat just until steaming - do not boil. Stir in the softened gelatin and the vanilla, stirring just until the gelatin is completely dissolved.
Pour the mixture into 8 small custard cups or dessert molds. Chill in the refrigerator for 4-5 hours or overnight.
To serve, dip the custard cups or molds in a bowl of hot water for 20-30 seconds to loosen the edges. Turn out onto small serving dishes and garnish with the fresh berries and a sprig of the mint, if you wish.
©2015 Nick Stellino Productions