Recipe: Orange Espresso Chocolate Pudding

Zesty orange and a caffeine kick turn rich chocolate pudding into a sophisticated and tantalizing dessert -- perfect for your next dinner party, perhaps?


  • 3 large egg yolks
  • 1/3 cup plus 1 teaspoon sugar
  • 1 1/4 cup 2% milk
  • 6 oz dark chocolate, chopped
  • 1 1/2 teaspoons vanilla
  • 2 oz. freshly pulled espresso (or more, to taste)
  • Zest of 1 large orange, finely chopped -- about 1 tablespoon
  • 1/8 teaspoon Kosher salt


  • Put milk, espresso and orange zest in a heavy medium saucepan, whisk until all is incorporated, set aside.
  • Put egg yolks, sugar and salt in a bowl, set aside.
  • Warm milk mixture; stir occasionally until small bubbles appear around the edge of the pan.
  • While waiting for bubbles to appear, whisk egg yolks, sugar and salt until well blended.
  • When bubbles appear in milk mixture, remove pan from heat and whisk a small amount of milk into the egg mixture to lighten it, then slowly whisk in the rest of the warm milk.
  • Return the egg and milk mixture to the saucepan, place on stove. Warm on medium-low, stir with a wooden spoon until thickened and mixture leaves a trail when you run your finger down the back of the spoon. Remove from stove.
  • Add chopped chocolate and vanilla, whisk until chocolate is melted and pudding is smooth.
  • Pour pudding into 4 ramekins, martini glasses, champagne classes or custard cups.
  • Cool for about 20 minutes, then cover with plastic wrap and store in the refrigerator for at least 5 hours, overnight is even better.

Recipe: Erin's Weekly Hometown Recipes

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