Coffee and Cream Pudding

On a cold, frosty morning... Or may it be a romantic candle light dinner at home... Make this pudding and surprise your loved one... I swear, this pudding leaves you speechless! Awesomeness at its best! 

With a handful of kitchen friendly ingredients, you can make this super creamy pudding in no time. This time I chose to make few variations like switching to parfait glasses and decorating them with tempered chocolate. Because I used parfait glasses it was enough only for 2 persons. But if you prefer small dessert dish, this recipe will serve 3 to 4 persons.

Ingredients:

Instant Coffee Powder - 1 Tbsp

Boiling Water - 1/4 Cup

Sugar - 4 Tsp

Sweetened Condensed Milk - 2 -3 Tbsp

Gelatin - 4 Tsp

Fresh Milk - 1/2 Cup + 1/4 Cup

*Cream Topping Mix (Powder) - 2 Sachets (each 36g) 

Cooking Chocolate/Semi Sweet Chocolate - 1/2 Cup

Cocoa Powder for garnishing

*I used DREAM WHIP Cream Topping Mix

Method:

1. Double boil/microwave the chocolate and transfer it to a zip lock bag/piping bag. Cut a small tip at the end and pipe the chocolate into the selected serving dish in a way you like. (I just used a spoon and randomly dropped melted chocolate).

2. Once done, refrigerate the dishes, for the chocolate to set.

3. Mix well, the first four ingredients and set aside.

4. Add 1/2 cup milk with 1 sachet of cream topping mix and beat on high speed until it forms soft peaks.

5.Double boil/microwave the gelatin in 1/4 cup of boiling water. Wait until all the lumps are dissolved. Allow to cool for few minutes.

6. Mix the gelatin with coffee mix. Add this mix in three batches and gently fold it with whipped cream. Make sure not to deflate the cream. Patiently keep folding until everything is combined.

7. The chocolate might have set by now. Pour the pudding mix into your prepared serving dishes. Refrigerate until the pudding sets.

8. Add 1/4 cup milk with the other sachet of cream topping mix and beat well until it forms stiff peaks. 

9. Serve a big dollop of whipped topping with the pudding. Garnish by dusting some cocoa powder on top, using a metal tea strainer. 

Notes:

* I used tempered chocolate. There is difference between tempering and melting. Check this video tutorial by Ann Reardon of "How To Cook That" which tells you all about different qualities of chocolate and how to temper.