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
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Whole Milk (2 cups): Creates a creamy base.
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Substitution: Plant-based milk (e.g., almond, oat) or half-and-half for richer texture.
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Granulated Sugar (½ cup): Sweetens the pudding.
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Substitution: Coconut sugar or maple syrup (reduce to ⅓ cup).
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Unsweetened Cocoa Powder (¼ cup): Provides deep chocolate flavor.
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Substitution: Dutch-process cocoa or carob powder.
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Cornstarch (3 tbsp): Thickens the pudding.
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Substitution: Arrowroot powder or all-purpose flour (increase to ¼ cup).
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Instant Coffee Granules (1 tbsp): Adds mocha flavor.
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Substitution: Espresso powder or omit for plain chocolate pudding.
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Chocolate Syrup (⅓ cup): Enhances chocolate intensity.
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Substitution: Homemade chocolate sauce (¼ cup sugar, 2 tbsp cocoa, 2 tbsp water, heated).
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Mini Chocolate Chips (½ cup): Adds melty bursts of chocolate.
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Substitution: Regular chocolate chips or white chocolate chips.
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Vanilla Extract (1 tsp): Enhances flavor.
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Substitution: Almond extract or omit.
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Salt (⅛ tsp): Balances sweetness.
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Substitution: Omit if using salted butter.
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For the Whipped Cream Topping
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Heavy Whipping Cream (1 cup): Creates a fluffy topping.
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Substitution: Store-bought whipped topping (thawed, 2 cups).
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Powdered Sugar (¼ cup): Sweetens the whipped cream.
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Substitution: Granulated sugar or omit for unsweetened cream.
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Vanilla Extract (½ tsp): Adds depth.
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Substitution: Omit or use almond extract.
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For Garnish
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Chocolate Syrup (2 tbsp): Provides a glossy drizzle.
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Substitution: Same as above or melted chocolate.
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Mini Chocolate Chips (2 tbsp): Adds extra crunch.
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Substitution: Chocolate shavings or sprinkles.
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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.
Instructions
Step 1: Prepare the Chocolate Mocha Pudding
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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.
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Heat over medium heat, stirring constantly, until the mixture thickens slightly and just begins to simmer, about 5-7 minutes. Do not boil.
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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.
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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.
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Step 2: Slow Cook
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Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
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Pour the chocolate mocha mixture into the slow cooker, spreading it evenly with a spatula.
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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.
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Check consistency at the 2-hour mark; it should coat the back of a spoon and hold soft peaks when stirred.
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Tip: Use a slow cooker liner for easy cleanup. Stir gently to maintain a smooth texture. Cooking times vary by slow cooker model.
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Step 3: Prepare the Whipped Cream Topping
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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.
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Refrigerate until ready to serve, or prepare just before assembly for freshest texture.
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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.
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Step 4: Assemble and Serve
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Turn off the slow cooker and let the pudding cool for 5-10 minutes to set slightly, making it easier to scoop.
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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.
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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.
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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.
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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.
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