If you’re looking for quick chocolate desserts, look no further! This easy espresso chocolate pudding is going to blow your socks off. It’s a quick dessert, no-bake recipe with decadent chocolate, high fat cream and the bitter twist of an espresso.
Chocolate Espresso Pudding
Espresso chocolate pudding is my favourite keto dessert. Even my dad (who hates healthy desserts) said he thought this was the best espresso chocolate pudding he’d ever tasted.
Easy keto desserts are handy to have in the repertoire. This no bake chocolate dessert tastes so good, your friends won’t even know its keto friendly.
I always wondered how to make chocolate pudding, and it turns out its really easy. This chocolate pudding recipe takes a classic dessert and adds a hint of creamy espresso for all you coffee lovers out there. Coffee is well suited to the sweet tastes, often balancing out the crisp bitterness of the coffee bean.
You could use instant espresso in this recipe, but for best results I suggest you use an espresso maker, or an espresso from your local coffee shop. Filtered coffee adds too much water and can result in a runny texture. You want quick and easy chocolate recipes, not soft and runny cocoa soup.
The best chocolate pudding recipe always contains good quality ingredients. Quality cocoa, cream and espresso beans make this simple recipe taste decadent.
This recipe almost has the consistency of a chocolate mousse. It’s a fluffy espresso and cream combination that will blow your mind. Dark chocolate and espresso go together like peas in a pod. Cocoa does contain carbohydrates, so just be careful how much you add. Make sure you measure out the correct amount for this recipe to ensure that you’re staying under you caloric and carbohydrate expenditures for the day, week and month.
Chocolate coffee pudding
Espresso Chocolate Pudding
Ingredients
- 1⁄2 cup unsweetened cocoa
- 1/2 cup sugar substitute
- 1 oz. shot espresso 30 ml
- 1/2 tsp xanthan gum
- 1 1/2 cups heavy whipping cream
Instructions
- In a small saucepan, slowly heat up the heavy cream whilst adding the cocoa, expresso, and the sugar substitute.
- Once the cocoa and sugar has mixed in, add the xanthan gum and slowly bring to simmer.
- Once the mixture starts to become thick, remove from the heat, place into ramekins (or bowls) and chill for 1 hour.
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Hi Aaron, for this recipe of yours, can psyllium husk replace xanthan gum?
Hi Eveey, unfortunately not in this recipe. Gelatine or guar gum would be a suitable replacement.
Just made this and everyone loved it, really a great recipe. Thank you for sharing.
Thanks so much Treece 🙂
This is a very tasty recipe and took just a few minutes to make. It will be my go-to for when I’m craving something sweet. Mine got really firm in the fridge-not quite like a pudding. I may tweak the ratios a little more to my liking but this is a pretty solid recipe. I’m also going to keep it in mind in the future to pour over cheesecake. The way it sets up would make a beautiful second layer.
Thanks Kay 🙂
Which sugar substitute did you use? 1/2 cup of stevia sounds like a lot!
Erythritol 🙂
Hi Aaron, I purchased your books Thanks for the great meals. However, I am having diffulty finding heavy whipping cream. Is there something I can add to regular whipping to make it heavy?
I look forward to hearing from you. Debbie
Hello Aaron, Thank you for sharing your recipes. They are helpful and delicious!