Choco Coffee Pudding

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • For Layer 1
  • 8 slices milk bread (6 if large)
  • 1 tbsp - instant coffee
  • 1 tbsp - drinking chocolate
  • 1 tbsp - sugar (icing sugar)
  • 3 tbsp - milk
  • 1/4 tbsp - vanilla essence or cochineal
  • For Layer 2
  • 1/2 liter - vanilla ice cream
  • 1 tbsp - gelatin crystals
  • 1/2 cup - water
  • 1 tbsp - curd
  • 2 tbsp - sugar
  • 1 tbsp - grated milk chocolate
  • chocolate sauce (optional)

How to Make Choco Coffee Pudding

  • Layer 1:
  • Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.
  • Blend to get fine crumbs. Rinse a casserole with cold water. Put the crumbs in and press down evenly and lightly by hand. Sprinkle the milk over it and allow to set in chiller for 1 hour.
  • Layer 2:
  • Take water in a thick crucible and sprinkle the sugar and gelatin over it. Leave undisturbed for 5-7 minutes. Warm over very low flame or over a hot griddle, stirring continuously till no crystals are left and water is clear. Beat ice cream over a tray of chilled water of ice cubes. Add curd, gelatin solution and stir, Keep stirring till thick and creamy.
  • Pour over the bread layer.
  • Allow to set in freezer and decorate with grated chocolate.
  • Serve with chocolate sauce.