Heavenly Mocha Pudding

OCTOBER DELIGHTS
HEAVENLY MOCHA PUDDING
4 servings

  • 9 ounces semi-sweet or sweet baking chocolate
  • ½ square (ounce) unsweetened chocolate
  • ½ cup strong-brewed coffee
  • 2 eggs, at room temperature
  • ½ cup chilled heavy cream (see note)
  • Sweetened flavored whipped cream or other whipped topping for garnish
  • Grated semi-sweet chocolate or chocolate-covered coffee beans as desired for garnish

In a medium heavy saucepan, melt chocolates in coffee over low heat, stirring until smooth.  Cool slightly.

In a deep medium bowl, beat eggs until light yellow in color and thick; gradually stir a small amount of chocolate mixture into beaten eggs, blending well.  Gradually add egg/chocolate mixture to remaining chocolate mixture in saucepan; stir over low heat for about 30 to 60 seconds to cook eggs in chocolate mixture.  Cool thoroughly.

In a chilled deep small bowl, beat ½ cup chilled heavy cream with chilled beaters until stiff peaks are formed; fold into cooled chocolate mixture.  Spoon into individual sherbet dishes or wine goblets and thoroughly chill in the refrigerator. 

To serve, garnish each serving with a dollop of sweetened flavored whipped cream or other whipped topping and a sprinkle of grated semi-sweet chocolate or chocolate-covered coffee beans.

Note: May use 1cup thawed frozen non-dairy whipped topping in place of whipped cream, if desired; however the whipped topping is artificially sweetened and the flavor will be sweeter.

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