Moxie Mocha Pudding

This stovetop mocha pudding is chocolate pudding’s cooler, more grown-up sibling. Instant coffee stirred into the cocoa and sugar base adds a roasted bitterness that deepens the chocolate flavor and gives each spoonful a subtle coffee edge without tasting like a latte.

The method is classic cornstarch pudding. Dry ingredients get whisked together first, then cold milk goes in gradually to prevent lumps. Cooking over medium heat while stirring constantly is how you coax the cornstarch into thickening smoothly. You’ll feel the pudding suddenly shift from thin and liquidy to thick and glossy when it hits the boil. That’s when it’s done.

Cooling at room temperature before refrigerating prevents condensation from forming on the surface. If you want to avoid a skin on top (some people love it, some don’t), press plastic wrap directly onto the pudding surface before chilling.

Kitchen Tips

• Whisk the dry ingredients thoroughly before adding milk. Cornstarch clumps are impossible to dissolve once wet, and they’ll leave you with lumpy pudding and a gritty texture.
• Stir constantly as it heats. Cornstarch pudding scorches on the bottom of the pan faster than you’d think, and burnt pudding is bitter pudding.
• Use a good quality cocoa powder. Dutch-process cocoa gives a darker, smoother result. Natural cocoa works but tastes slightly sharper.

Variations

• Double the coffee for a stronger mocha flavor, or use espresso powder instead of instant for more intensity.
• Top with whipped cream and a dusting of cocoa powder for a simple but impressive presentation.