Mocha Latte & Hazelnut Chocolate Pudding Cups

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Great little portable treats, perfect for a picnic!

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To begin these, chop up about a third of a cup of toasted hazelnuts.

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And then chop up about a third of a cup of dark chocolate chips. Mix those together in a bowl and set them aside.

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In your saucepan, combine 4 cups whole milk, a third cup of corn starch, and a third cup of baking cocoa

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Add a cup of sugar.

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Now stir in a tablespoon of hazelnut extract.

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And a pinch of salt

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Whisk these all together and cook over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for one minute.

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After the minute, pour the pudding into a heat-safe bowl. It will take you a few minutes to spoon these out and you don’t want the pudding on the bottom to scald.

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Ladle your pudding into 4-ounce jars. If you have one of these handy canning funnels, it will make your job much easier.

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Sprinkle a spoonful of the chocolate & hazelnut mixture on top of the warm pudding. Allow it to cool to room temperature and then chill.

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For the Mocha Latte variation, you will make them much the same way, except substitute vanilla for the hazelnut extract and reduce the baking cocoa to 2 Tablespoons.

In addition, when you mix the ingredients in the saucepan, you will add a third of a cup of instant coffee granules.

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These little cups can go topping-less, but I give them a whipped cream hat instead.

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I made these pudding cups for a Unit BBQ and they vanished in no time flat!

Enjoy!

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Mocha Latte Pudding Cups

Constance Smith - Cosmopolitan Cornbread
Delicious Mocha Latte Pudding served up in little jars.
5 from 1 vote
Course Sweets, Treats & Desserts
Cuisine American
Servings 5
Calories 366 kcal

Ingredients
  

  • 4 c whole milk
  • 1/3 c instant coffee granules
  • 2 Tb baking cocoa
  • 1 teaspoon vanilla extract
  • 1/3 c cornstarch
  • 1 c sugar

For Topping

  • whipped cream, optional

Instructions
 

  • Whisk these all together in a saucepan and cook over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for one minute.
  • After the minute, pour the pudding into a heat-safe bowl. It will take you a few minutes to spoon these out and you don’t want the pudding on the bottom to scald.
  • Ladle your pudding into 4-ounce jars. If you have a handy canning funnel, it will make your job much easier.
  • Allow them to come to room temperature. Then, put the lids on and refrigerate at least an hour. Keep them chilled until you serve them.
  • Serve these topped with some whipped cream.
  • Enjoy!

Nutrition

Calories: 366kcalCarbohydrates: 70gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 82mgPotassium: 884mgFiber: 1gSugar: 49gVitamin A: 316IUCalcium: 266mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

Hazelnut Chocolate Pudding Cups

Constance Smith - Cosmopolitan Cornbread
Hazelnut Chocolate Pudding served up in little jars.
5 from 1 vote
Cook Time 10 minutes
Total Time 10 minutes
Course Sweets, Treats & Desserts
Cuisine American
Servings 4
Calories 549 kcal

Ingredients
  

  • 4 c whole milk
  • 1/3 c baking cocoa
  • 1 Tb hazelnut extract
  • 1/3 c cornstarch
  • 1 c sugar
  • pinch of salt
  • 1/3 c toasted hazelnuts
  • 1/3 c dark chocolate chips

For Topping

  • whipped cream, optional

Instructions
 

  • Chop the hazelnuts and chocolate chips, and combine them in a small bowl. Set aside.
  • Whisk the milk, baking cocoa, Hazelnut extract, cornstarch, sugar and salt all together in a saucepan, and cook over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for one minute.
  • After the minute, pour the pudding into a heat-safe bowl. It will take you a few minutes to spoon these out, and you don’t want the pudding on the bottom to scald. Ladle your pudding into 4 ounce jars.
  • If you have a handy canning funnel, it will make your job much easier. Top the warm pudding with a spoonful of the hazelnut-chocolate mixture.
  • Allow them to come to room temperature, and then put the lids on and refrigerate at least an hour.
  • Keep them chilled until you serve them. Serve these topped with some whipped cream.
  • Enjoy!

Nutrition

Calories: 549kcalCarbohydrates: 86gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 29mgSodium: 112mgPotassium: 644mgFiber: 4gSugar: 68gVitamin A: 399IUVitamin C: 1mgCalcium: 367mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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