Homemade Mocha Pudding

Michael asked me to buy him pudding cups for work. I groaned and asked if I had to and he asked why and I told him how unhealthy they are and can't I just make you pudding instead??

"...Oh. Yeah. You can do that."

"OOOOOH can you make me mocha pudding?"

So here we are.

Fun fact: homemade pudding really isn't tough to make. And this one in particular is ultra easy-there aren't even any egg yolks involved! And actually...I mean...in the scheme of desserts...it's not that bad for you. Really. Could be way worse-and it's definitely sooo much better than all the junk they put in the processed stuff. I'm totally gonna be "that mom" guys. #sorrynotsorry

Also, I can personally attest that this makes really delicious just chocolate pudding as well-you just need to omit the espresso/coffee powder portion of it. Then it's yummalicious chocolate pudding! It's thick and comforting and tasty. And hilarious how you can serve it in a little cup or bowl with a spoon and think of being a child, or all fancied up in little glasses with whipped cream and feel sophisticated. Life's all about perspective, ya know?

Homemade Mocha Pudding

Adapted from Foodie with Family

Ingredients:

• 1/4 cup cornstarch
• 1/3 cup granulated sugar
• 3 tbsp. unsweetened cocoa powder
• 1/4 tsp. kosher salt
• 2 and 1/2 tsp. instant espresso or coffee granules
• 3 cups milk (any kind you prefer)
• 5 oz. dark, semisweet, or bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• Optional-whipped cream and grated or shaved chocolate, for serving

Preparation:

• In a dry, heavy bottomed, 2 quart saucepan whisk together the cornstarch, sugar, cocoa powder, kosher salt, and coffee granules-making sure to get any big lumps worked out.
• Slowly add a little bit of the milk at a time, whisking after each addition until combined, until it is all thoroughly incorporated and smooth. 
• Turn of medium heat and bring to a boil, whisking constantly. Once it boils, still whisk constantly and boil for about 2 minutes or until thickened. 
• Remove from heat and add chopped chocolate and vanilla extract, whisking slowly until everything is fully melted and combined-when it has darkened and turned glossy.
• Pour immediately into serving containers or storage container(s). You can serve hot or lay a piece of plastic directly on the surface of the pudding and transfer carefully to the refrigerator (it will be hot!). Chill for at least 2 hours or store for up to 4 days (pudding may start to separate a bit in the fridge, just give it a good stir before serving). 
• If desired, serve with whipped cream and chocolate garnish. 

Might I entice you to try a bite?