Dark Chocolate Truffle Coffee Pudding

Rich, Velvety Pudding with Deep Espresso Notes

There's something magical about combining two of the world's great pleasures — fine chocolate and exceptional coffee. This dark chocolate coffee pudding uses Funnel Mill's Dark Chocolate Truffle espresso to create a dessert that's deeply complex, silky smooth, and utterly indulgent.

Ingredients:

• 2 shots Dark Chocolate Truffle espresso 
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 3 tbsp unsweetened cocoa powder (high-quality, Dutch-process)
• 3 tbsp cornstarch
• ¼ tsp fine sea salt
• 4 oz dark chocolate (70%+), finely chopped
• 1 tsp pure vanilla extract
• 1 tbsp unsalted butter

Instructions:

1. Brew your Dark Chocolate Truffle espresso 
2. Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan.
3. Gradually whisk in milk and cream until smooth — no lumps.
4. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
5. Stir in the brewed Funnel Mill coffee, chopped dark chocolate, vanilla, and butter. Stir until fully melted and glossy.
6. Pour into individual serving cups or ramekins.
7. Chill for at least 2 hours until set.

Serving Suggestions:

• Top with lightly whipped cream and a dusting of Dark Chocolate Truffle coffee grounds
• Pair with a cup of Funnel Mill pour-over for a full coffee-forward dessert experience
• Garnish with a few flakes of sea salt to amplify the chocolate depth