Dark Chocolate Mocha Pudding

Yesterday I made an angel food cake, which was delicious! But the downside to that (if there is such a thing) is having lots of egg yolks leftover because angel food cake relies on whipped egg whites only to create the fluffy airy texture it’s known and loved for. So what is a cook to do when a recipe leaves them with an over abundance of yolks? I’ve got some ideas….

I shared a link to a recipe for lemon curd in yesterday’s post. Citrus curds like lemon, orange, lime or even grapefruit are really versatile. They make great cake fillings or lovely toppings for all kinds of breakfast breads.

I’ve also shared a recipe previously for salt cured eggs. It’s a process that is a little more time involved, but they end up being an amazing addition to salads, pastas, or many side dishes.

Custards and puddings are great ways to use up excess eggs and egg yolks. They’re simple to make with a wide variety of flavor options. Added bonus – most methods have minimal cleanup. One pan to cook and one pan to bake or refrigerate. Anything that uses the least amount of effort to make and cleanup automatically gets extra points in my opinion!

My personal favorite way to use up extra egg yolks is in good old fashioned chocolate pudding. I’m a sucker for anything chocolate, but I wanted to take this pudding to a new level. I also wanted to test out a coffee extract that I just ordered. And so this pudding was created. It did not disappoint. Chocolate + coffee + creamy pudding = ♥️ So next time you have a few too many yolks, don’t panic. Give this pudding a try!

Dark Chocolate Mocha Pudding

3/4 cup granulated sugar

1/4 cup cornstarch

1/3 cup dark cocoa

2 1/2 cups whole milk

4 egg yolks

1 tsp coffee extract

In a medium saucepan, whisk sugar, cornstarch, and cocoa. Slowly whisk in milk and blend until cornstarch is dissolved. Add egg yolks and whisk until well combined. Cook mixture over medium heat whisking constantly until it begins thickens. Remove from heat and quickly stir in extract. Pour pudding into a bowl and cover with plastic wrap directly on the surface to avoid developing a skin on top. Chill in refrigerator at least two hours. Serve plain or with whipped cream.

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