All recipes / Mocha Chocolate Pudding Cups
Mocha Chocolate Pudding Cups
A Mocha Chocolate Pudding made creamy and silky with Califia Vanilla Oat Cream and perfect as a snack or a satisfying and easy dessert.
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
1 1/2 cup Califia Farms Vanilla Oat Creamer
2 tablespoons good quality cocoa powder
1 1/2 tablespoons leftover coffee grounds – dried of any moisture
1/2 teaspoon pure vanilla extract
1/2 cup vegan sweetened condensed milk
¼ cup vegan dark chocolate chips
Coconut whipped cream – for garnish
Raspberries – for garnish
Chocolate shavings – for garnish (optional)
Directions
01
In a food processor or blender, add in the cocoa powder and coffee grounds.
02
Blend on high until it’s a fine powder that is incorporated together. Set aside.
03
For the pudding, add the Califia Farms Vanilla Oat Creamer to a large pan and set over medium low flame. Slowly bring to a simmer – this will take about 5-7 minutes.
04
Once there are consistent bubbles simmering, whisk the creamer and while continuing to whisk, add in the cocoa powder and coffee ground mixture.
05
Whisk until incorporated and smooth.
06
Next, add in the vanilla extract and whisk.
07
Keep the mixture simmering and consistently mix to avoid any lumps or a film to form.
08
After another 5 minutes the mixture should begin thickening, so it’s time to add in the condenses milk while continuously whisking.
09
Once whisked in, allow the mixture to simmer for another 3-4 minutes and at this point, it should significantly thicken, that when you dip a spoon in and run your finger down the back of the spoon, the mixture should not ‘bleed’ into the center.
10
It’s not ready for the chocolate chips – whisk those in until mixture is completely smooth, glossy and free of any lumps.
11
Refrigeration: Carefully pour the pudding mixture into 4 mini mason jars while it’s still hot.
12
Cover the pudding directly with plastic wrap, so as to not form a film.
13
Place into the refrigerator without screwing on the jar lid and chill for 4-5 hours until set.
14
Garnish & serve: Remove the pudding jars from the fridge, carefully peel back the plastic wrap, garnish with coconut whipped cream, raspberries and chocolate shavings (if using) and serve! This dessert can be made ahead of time and be stored in the fridge for up to 1 week.
