A little dark, a little dramatic, and very good luck for chocolate lovers. These silky, egg-free pudding cups pair Funnel Mill’s Kyoto Cold Drip Coffee with Tahitian Select Vanilla Sugar, finished with a crimson raspberry swirl. Serve them in dark ceramic cups for a Friday the 13th dessert that feels refined rather than frightful.
Yield: 4 small servings
Prep and cooking: About 15 minutes
Chilling: At least 3 hours
Ingredients
For the mocha pots
- ½ cup Funnel Mill’s Kyoto Cold Drip Coffee
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup Tahitian Select Vanilla Sugar
- 3 tablespoons Raw Cocoa
- 2 tablespoons cornstarch
- ⅛ teaspoon fine salt
- 3 ounces bittersweet chocolate, finely chopped
For the raspberry finish
- ½ cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- Dark chocolate shavings, for serving
Instruction
- Make the crimson sauce. Combine the raspberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium-low heat for 4–6 minutes, stirring and crushing the berries until saucy. Strain out the seeds if desired, then cool.
- Build the mocha base. In a medium saucepan, whisk together the vanilla sugar, cocoa, cornstarch, and salt. Gradually whisk in the milk, followed by the cream and Kyoto Cold Drip Coffee, until smooth.
- Cook until silky. Heat over medium-low, whisking constantly and reaching into the corners of the pan. Once the pudding thickens and begins bubbling gently, cook for 1 minute more while whisking.
- Melt in the chocolate. Remove from the heat. Add the chopped chocolate, let stand for 30 seconds, then whisk until glossy.
- Chill. Divide among four small glasses or ceramic cups. Press food-safe wrap directly onto the surface to prevent a skin. Refrigerate for at least 3 hours, until set.
- Give it the Friday the 13th treatment. Remove the wrap, spoon raspberry sauce over each pot, and drag a toothpick through it for a dramatic crimson streak. Finish with chocolate shavings.