Layered Mocha-Cappuccino Pudding Cups
Date: Aug. 24th, 2019 - 1:00 PM
Ingredients
½ cup sugar
¼ cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon instant espresso coffee powder
2 cups water
¾ cup evaporated fat-free milk
½ cup pasteurized liquid egg whites
1 tablespoon light butter
¾ teaspoon coffee extract
¾ teaspoon vanilla extract
½ cup chocolate-covered espresso beans, coarsely crushed
2 cups frozen light whipped dessert topping, thawed
8 fresh mint leaves
16 whole chocolate-covered espresso beans (optional)
Preparation
- For pudding, in a heavy medium saucepan, combine sugar, cocoa powder, cornstarch and espresso powder. Whisk in the water and evaporated milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Place egg whites in a medium bowl; gradually whisk about 1 cup of the hot mixture into the egg whites. Slowly pour mixture back into hot mixture in saucepan, whisking constantly. Cook, stirring constantly, over medium-low heat about 2 minutes or until slightly thickened; whisk in butter, coffee extract and vanilla. Transfer to a medium bowl. Cover surface with plastic wrap. Chill at least 4 hours or up to 24 hours.
- Fold crushed espresso beans into the whipped topping.
- Using eight 6-ounce clear dessert cups or glasses, spoon 3 tablespoons of the pudding into each cup; spoon 2 tablespoons of the whipped topping mixture over pudding in each cup. Repeat layers. Garnish with mint leaves. If desired, top with whole chocolate-covered espresso beans.
