Description

Craving the rich, chocolatey decadence of a double chocolate chip frappuccino but looking for a warm, cozy twist? Say hello to Slow Cooker Chocolate Mocha Dessert Pudding! This indulgent recipe reimagines the classic blended beverage as a spoonable, slow-cooked dessert, featuring a creamy chocolate pudding infused with a hint of coffee, studded with mini chocolate chips, and topped with fluffy whipped cream and a chocolate drizzle.

Ingredients

For the Chocolate Mocha Pudding

Whole Milk (2 cups): Creates a creamy base.
- Substitution: Plant-based milk (e.g., almond, oat) or half-and-half for richer texture.
Granulated Sugar (½ cup): Sweetens the pudding.
- Substitution: Coconut sugar or maple syrup (reduce to ⅓ cup).
Unsweetened Cocoa Powder (¼ cup): Provides deep chocolate flavor.
- Substitution: Dutch-process cocoa or carob powder.
Cornstarch (3 tbsp): Thickens the pudding.
- Substitution: Arrowroot powder or all-purpose flour (increase to ¼ cup).
Instant Coffee Granules (1 tbsp): Adds mocha flavor.
- Substitution: Espresso powder or omit for plain chocolate pudding.
Chocolate Syrup (⅓ cup): Enhances chocolate intensity.
- Substitution: Homemade chocolate sauce (¼ cup sugar, 2 tbsp cocoa, 2 tbsp water, heated).
Mini Chocolate Chips (½ cup): Adds melty bursts of chocolate.
- Substitution: Regular chocolate chips or white chocolate chips.
Vanilla Extract (1 tsp): Enhances flavor.
- Substitution: Almond extract or omit.
Salt (⅛ tsp): Balances sweetness.
- Substitution: Omit if using salted butter.

For the Whipped Cream Topping

Heavy Whipping Cream (1 cup): Creates a fluffy topping.
- Substitution: Store-bought whipped topping (thawed, 2 cups).
Powdered Sugar (¼ cup): Sweetens the whipped cream.
- Substitution: Granulated sugar or omit for unsweetened cream.
Vanilla Extract (½ tsp): Adds depth.
- Substitution: Omit or use almond extract.

For Garnish

Chocolate Syrup (2 tbsp): Provides a glossy drizzle.
- Substitution: Same as above or melted chocolate.
Mini Chocolate Chips (2 tbsp): Adds extra crunch.
- Substitution: Chocolate shavings or sprinkles.

Why They’re Important: The cocoa, chocolate syrup, and mini chocolate chips create a rich, multi-layered chocolate flavor, while the instant coffee adds a mocha twist. The whipped cream provides a light, creamy contrast, and the chocolate drizzle adds a decadent finish, making each spoonful a coffee-shop delight.

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Instructions

Step 1: Prepare the Chocolate Mocha Pudding

In a medium saucepan, whisk together 2 cups whole milk, ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, 3 tbsp cornstarch, 1 tbsp instant coffee granules, and ⅛ tsp salt until smooth and no lumps remain.
Heat over medium heat, stirring constantly, until the mixture thickens slightly and just begins to simmer, about 5-7 minutes. Do not boil.
Remove from heat and stir in ⅓ cup chocolate syrup, ½ cup mini chocolate chips, and 1 tsp vanilla extract until the chocolate chips are fully melted and the mixture is smooth.
- Tip: Whisk constantly to prevent lumps or scorching. Use a heatproof spatula to scrape the pan’s edges. Ensure chocolate chips melt fully for a smooth texture.

Step 2: Slow Cook

Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
Pour the chocolate mocha mixture into the slow cooker, spreading it evenly with a spatula.
Cover and cook on low for 2-3 hours, stirring every 30-45 minutes to ensure even cooking and prevent a skin from forming, until the pudding is thick and creamy.
Check consistency at the 2-hour mark; it should coat the back of a spoon and hold soft peaks when stirred.
- Tip: Use a slow cooker liner for easy cleanup. Stir gently to maintain a smooth texture. Cooking times vary by slow cooker model.

Step 3: Prepare the Whipped Cream Topping

In a chilled medium bowl, beat 1 cup heavy whipping cream, ¼ cup powdered sugar, and ½ tsp vanilla extract with an electric hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
Refrigerate until ready to serve, or prepare just before assembly for freshest texture.
- Tip: Chill the bowl and beaters for faster whipping. Stop at soft peaks for a creamy texture. Store in an airtight container in the fridge for up to 2 days.

Step 4: Assemble and Serve

Turn off the slow cooker and let the pudding cool for 5-10 minutes to set slightly, making it easier to scoop.
Scoop the warm chocolate mocha pudding into 6-8 bowls or dessert cups (about ½ cup per serving), ensuring some chocolate chip flecks in each portion.
Top each serving with a generous dollop of whipped cream (about 2 tbsp). Drizzle with 1 tsp chocolate syrup and sprinkle with 1 tsp mini chocolate chips for garnish.
Serve warm for a cozy, melt-in-your-mouth experience, or chill for 1-2 hours for a thicker, chilled pudding. Pair with coffee, espresso, or a dessert liqueur (like Kahlúa) for a coffee-shop vibe.
- Tip: Swirl chocolate syrup artfully for a polished look. Serve in clear glass cups to showcase the creamy pudding and toppings. Offer extra chocolate chips or syrup on the side for customization.