Chocolate Espresso Pudding in Edible Cups

October 2019 marks the 4th blogiversary of Busy Mom Creates! I have been reminiscing and scrolling through past blog posts for the past few weeks and I can't believe how far I have come with another blogiversary. I can assure how much I have grown learning new techniques through experiences creating new recipes, and most importantly capturing pictures for this blog. I must say it's all because of you! Thank you once again for helping make Busy Mom Creates an amazing journey! 

Chocolate makes any occasion exclusively memorable when it's tailored as a gift or for a celebration like today... It's one decadent that is universally enjoyed creating memories and traditions within families and friendships.

Given a choice I never opted for a chocolate pudding, thus made few changes with a straightforward recipe creating an irresistible dessert that will make you crave for more. The intriguing and intense chocolate espresso pudding is rich, smooth, silky, aromatic and taste sensational. You will be delighted as you indulge with your first scoop. This lip smacking and aromatic delicacy is surely a mindblowing luxurious treat for you and your loved ones.

Enchanting edible chocolate cup is a seductive work of art. Very delicately handled chocolate cups are easy to make but only with practise and patience. I have been wanting to make another version of edible chocolate cups after my Tulip Bowls and  Chocolate Nests. Resulted in making two different methods now. The first is using mini paper cups as moulds and the second is to wrap a metal bottle with chocolate on acetate sheet. The later, seems to be larger in size perfect for a family of four to indulge together:) Don't miss to read the essential notes and tips to create these edible cups.

The two secret ingredients used in this recipe are the hazelnut flavored coffee (you will go nuts with its aroma) and plant based protein powder (Vega) for an overall flavor and quality. By all means, this is an easy sneek for my kids to take in some protein with the combination of high quality Ghirardelli mini chocolate chips, naturals organic cocoa powder and cornstarch for its texture. I have replaced the regular sugar with brown sugar for a guilt free taste sensational indulgence. 

Working with white chocolate is quite challenging, I almost gave up as I couldn't get the right consistency during tempering. In the last minute it just struck me from my previous experience to add a teaspoon of coconut oil and instantly the chocolate melted to the right texture I was looking for. It was like magic and what a big relief! I did have some accidents with the cups melting or leaking from its bottom. Hence went with a 2nd batch, but this time they all came out perfect. Will add all the tips below to make your life easy creating these homemade edible cups. 

Rich, fluffy and pristine white whipped cream is sugar free and heavenly when you enjoy every spoon along with the chocolate pudding. The edible chocolate cup and the sugar from pudding will be just enough with its right touch of sugar. But you may add confectioners sugar only if you have a crazy sweet tooth. 

If you crave for chocolate or had a long day, this easy to make simple chocolate pudding will instantly relieve you from your stress. Do you know the word "stressed" spelled backwards is "desserts"? You sure will love this unique flavor combination to relish this fabulously delicious Chocolate Pudding. Prepare ahead of time if you wish to make any day extra special for yourself or your family! 

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Category: Dessert
Cuisine: International
Level: Chocolate Pudding - Easy; Edible cups - Medium
Serves: 10 nos
Nutrition Facts
Pudding Servings 10.0
Amount Per Serving
calories 217
% Daily Value *
Total Fat 12 g18 %
Saturated Fat 8 g42 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 26 mg9 %
Sodium 66 mg3 %
Potassium 156 mg4 %
Total Carbohydrate 23 g8 %
Dietary Fiber 1 g2 %
Sugars 22 g
Protein 4 g9 %
Vitamin A3 %
Vitamin C0 %
Calcium11 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Edible Chocolate:
  1. Semi sweet chocolate or white chocolate chips - as required
  2. Mini Paper cups - 6 nos (for method 1)
  3. Parchment paper 
  4. Acetate sheet 
  5. Metal Bottle -1 (for method 2)

  1. Whole milk - 4 cups
  2. Brown sugar - 3/4 cup
  3. Cornstarch - 1/4 cup dissolved with 1/4 cup cold water
  4. Unsweetened cocoa powder (organic)- 2 tablespoons
  5. Protein powder (used plant based - Vega) - 2 tablespoons
  6. Table salt - 1/8 teaspoon
  7. Pure Vanilla extract - 1 1/2 teaspoons
  8. Chocolate mini chips - semi sweet (ghirardelli) - 1 cup
  9. espresso - (used Hazelnut flavored) - 2 tablespoons or Instant espresso - 1 tablespoon

Whipping Cream:
  1. Heavy Cream - 1 cup (organic)
  2. Cocoa powder / chocolate shavings for dusting/ decorations - optional

Edible Chocolate cups:


In a clean and dry microwaveable glass or pyrex bowl drop in your semi-sweet chocolate chips. Microwave for 30 seconds (or less only) using defrost mode (as its low) and give it a stir in between. Repeat for another 30 seconds until 90% of the chocolate is melted. Remove and keep stirring to melt the remainings with the existing heat. You may use double broiler method to temper the chocolate but it's time consuming and you got to be cautious to keep the water molecules away to prevent from lumping. This is an easy and quick method to temper chocolate.

Method 1:

Pour about 2-3 tablespoons of tempered chocolate into a mini paper cup and rotate to coat with a thick layer of chocolate all the way to it's rim. Pour the excess back into the bowl. Scrape the edges and place them upside down gently on a parchment paper. 

Refrigerate the cups for at least 30 mins or until the chocolate hardens. Gently peel off the paper cups from the rim. Make sure your hands are dry and cool. Your body temperature can melt your cups easily. Keep the cups refrigerated until you are ready to fill in with your favorite desserts. 

Adding handles and decoratives:

I wanted to add handles and some chocolate decoratives for my cups. Used the 5 ml medicine dropper for a quick and easy method. Lined a layer of parchment paper and I drew "S" shaped design randomly. You may use a template by drawing on a white paper and place it under your parchment paper as a guide. You may draw any design you like for your chocolate decorations. 

To attach these handles, heat a non-stick pan with parchment lined on it. Turn the heat off and place the side of your handle to start melting and immediately place it on your cup and hold it for a minute until it adheres well. 

Method 2:

 Metal bottles tend to shrink when refrigerated, so use it or a sealed plastic water bottle with water in it. Refrigerate for 20-30 mins. Cut a strip of parchment paper to the desired size of your cup. I used 4 inch stip for my cup. Do the same with your acetate sheet also. Use a marker to measure the right size of your bottle. Leave one side of the sheet about 1 inch extra without chocolate so you can lift the sheet and tape it easily. Tape the cut parchment strip around the cold bottle.

Place the acetate sheet on a flat surface and  pour some tempered chocolate on it. Using an offset spatula spread the chocolate evenly, a little outside your sheet is better so they are coated well. Now pick it up gently and place the chocolate side (top side) on the parchment paper and tape the chocolate sheet well making sure the edges are clean. Scrape off any extras before the chocolate sets.

With the remaining chocolate I made the bottom for my cup. Using the same method above but on a parchment paper. Refrigerate both for 4 hours, until the chocolate hardens. 

Now remove the tape and slide the cup upwards and gently. Remember to keep your hands cold and dry. For the bottom, using a warm knife you can cut the bottom in a circle or simply place the cup and cut around it. Keep a heated pan lined with parchment paper by your side to heat the knife often. Be assured to keep your chocolate cups away from heat. Place the cup on the heated pan just for a second and place it immediately on the circle chocolate bottom you just cut. If you notice any gaps, fill it with any remaining tempered chocolate.  Refrigerate again for about an hour. 

Chocolate Espresso Pudding:

1. Start your coffee machine for your choice of flavored espresso or use the italian old fashioned coffee maker (stove top) like I did. We will require at least 2 tablespoons of espresso or simply add 1 tablespoon of instant espresso powder to skip this step.

2. In a saucepan on medium heat, pour the milk and whisk in with cocoa powder, salt, brown sugar and protein powder. Stirring constantly and bring it to a boil. Now simmer the heat to low. 

3. Mix  in the cornstarch with cold water just to dissolve without lumps to the boiling concoction. Simmer until it thickens enough to coat the back of your ladle. 

4. Remove from heat and add the vanilla essence and chocolate chips. Stir until the chocolate melts thoroughly. Let cool until it comes to room temperature with occasional stirring to prevent the pudding to set. 

5. Fill in your edible cups or any serving cups, mugs or bowls of your choice. Make sure you fill in only 3/4 of your container, leaving room for some freshly whipped cream. Cover using a cling wrap to refrigerate for 2- 4 hours for the pudding to set. 

Whipped Cream:

1. Pour cold heavy whipping cream in a bowl and whisk using a handheld electric whisk or your kitchenaid. Whisk until stiff peaks*. 

2. Pipe in your pudding cups with these fresh whipped cream and decorate with chocolate curls, shaving or simple dust some cocoa powder and serve chilled to indulge!

  • Chocolate chips are easier way to melt evenly in a microwave or double broiler.
  • If you want your chocolate bowl to be thick to hold your desert for longer period of time, I would repeat the dipping process after the 1st layer is set. 
  • Cornstarch becomes lumpy when adding to hot liquids unless it is properly mixed and whisked in quickly. Using cold or lukewarm water makes this step easy and lump free. 
  • For a fluffy whipped cream, use cold whisk and bowl to whisk in the heavy cream. I usually refrigerate my whisk and a large bowl for 10-15 mins ahead of time. This keeps the cream fluffy and light.


  1. Magnificent post, very impressive! Can't wait to try this pudding and the chocolate cup.

  2. Hats of your creativity. Love it. So nice. Love the pictures Excellent creation.

  3. Excellent creation. Feel like trying it right away. Definitely will give it a try.

  4. Looks fancy and yummy¡ I’m drooling ...

  5. Wow! This an amazing create. I think your chocolate posts are very unique. Thanks for the detailed step by step instructions. I will try your method soon.

  6. Thanks very interesting blog!

  7. I'm craving for this now. You are amazingly good at tempting๐Ÿ˜‹๐Ÿ˜

  8. I have never ever seen a brilliant dessert like this. I am still not confident to do the balloon method.

    1. Thank you dear! Actually the 1st method isn't a difficult process at all. Give it a try and you will be taken by surprise... I would encourage you read the tips regarding tempering and you will be good. I can guide you through the process as well if required. Keep me up updated as well :)

    2. Wow.. amazing desert.. very tempting.. excellent creativity n superb step by step instructions.. never seen such a fantastic post

    3. Thanks Deepa! You truly made my day with your generous and kind words!๐Ÿ˜


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