This peppermint mocha pudding is an easy dessert that tastes just like peppermint mocha but has the texture of chocolate cream. It’s so easy to make (no cooking required!) but it looks totally fancy and upscale.
It’s perfect for Christmas gatherings because it’s very simple to make and it’s a welcome change to the typical holiday dessert.
Peppermint Mocha Pudding
Okay…I have to admit it. I love chocolate. Anyone else? Seriously, it’s one of the foods I crave most! If you are a fellow choc-a-holic, you’ll love this dessert!
Every bite of this chocolate peppermint cream pudding is rich and decadent. It has a peppermint mocha flavor that tastes like peppermint mochas from your favorite coffee shop, but it’s in a creamy pudding form.
As if this isn’t exciting enough, these chocolate pots de creme are also very easy to make with no cooking required!
Chocolate Peppermint Cream Pudding: a Perfect Holiday Dessert
If you are looking for a simple holiday dessert or something to bring to your next party, this chocolate peppermint cream pudding is the perfect recipe.
The peppermint mocha flavor brings a festive peppermint twist to your holiday menu and it’s so simple to make with no cooking required!
I also really like that this recipe can be served in individual portions cups. Top it with whipped cream and add crushed peppermint, then let guests help themselves to a cup of pudding.
It looks totally impressive but it takes just minutes to whip up! Plus, the entire thing is made in a blender so you only have one thing to clean, which is always a win in my book!
Ingredients for Chocolate Peppermint Cream Pudding
- chocolate chips – I recommend using semisweet chocolate chips for this, although you could also experiment and use dark chocolate chips (or a combination of the two)
- eggs – the eggs will need to be at room temperature for this recipe. Leave them out on your counter for 45 minutes-1 hour before you make this recipe. Or, if you are short on time you can fill a bowl with warm (not hot) water, and put the eggs in it for about 10 minutes.
- peppermint extract – this gives your dessert that refreshing mint flavor. Not a mint fan? You can omit it, but I’d highly suggest giving it a try!
- coffee – this is where the mocha gets its magic! This chocolate peppermint cream pudding calls for very hot, boiling coffee. It’s how the pudding cooks!
- heavy cream – heavy cream gives the pudding its ultra-rich flavor. Make sure you don’t accidentally get whipping cream!
- powdered sugar – if you don’t have any on hand, you can blitz regular sugar in a food processor or blender to make it powdered.
How to Make Peppermint Mocha Cream Pudding
Making this cream pudding is oh-so-simple!
First, grab your blender. Add the chocolate chips, eggs (make sure they are room temperature!), peppermint extract, and salt.
Give it a few pulses to break up the chocolate chips a bit. This will help them melt easier.
Meanwhile, brew your coffee. The coffee needs to be HOT for this recipe! The temperature my coffee maker made it at was not hot enough. I had to pour it into a pyrex measuring cup and microwave it for a few minutes to get it boiling.
Once you have your hot coffee ready, turn on the blender. Open the small opening within the lid and pour in the hot coffee slowly.
If your blender doesn’t have a lid opening, or if you don’t feel comfortable, just turn off the blender, pour in the coffee, and then turn the blender back on.
Blend until smooth. All the chocolate chips should be fully melted and combined with the coffee and other ingredients. I usually give it a quick stir by hand to make sure the mixture is perfectly smooth.
That’s it! See…I told you it was simple!
How to Serve Peppermint Mocha Pudding
One thing that’s really fun about this holiday dessert is that you can serve it in different ways. If I am making this for my family, I often just make it in a big bowl and allow the kids to scoop their own portions out (within reason!).
For parties, however, I like to use individual serving glasses . This way guests can pick up a cup and help themselves.
You can serve the peppermint mocha pudding warm or cold. However, I find it has a much better flavor when served chilled! Place it in the refrigerator for 2-3 hours before serving for best results.
Whipped cream is a nice addition as well! Not only does it look pretty, but it also adds even more creamy flavor to the chocolate peppermint cream pudding. It’s not necessary but definitely gives the dessert a festive touch.
Finally, top the peppermint mocha pudding with crushed peppermint candies. This peppermint crunch is a nice, festive touch. You can use crushed candy canes or peppermint candies to garnish your pudding.
I hope you enjoy this peppermint mocha pudding! It’s one of my family’s favorite Christmas desserts. I’d love to know what you think of it!
More Holiday Desserts to Make:
- Gluten Free Frosted Ginger Cookies
- Chocolate Mint Sandwhich Cookies
- Chocolate Buttercream Cherry Candies
- Eggnog Log Cookies
Creamy Chocolate Peppermint Pudding
This chocolate peppermint pudding is an easy dessert that tastes just like peppermint mocha but has the texture of chocolate cream. It’s so easy to make (no cooking required!) but it looks totally fancy.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: dessert
- Cuisine: American
- 12 ounces semisweet chocolate chips
- 4 eggs, at room temperature
- 3/4 teaspoon peppermint extract
- pinch of salt
- 8 ounces very hot strong coffee (almost boiling)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- peppermint candy, broken up (I used mini candy canes)
- Put the chocolate chips in a blender. Add the eggs, peppermint extract, and salt. Pulse a few times until the chocolate chips are partially chopped.
- Turn on the blender and carefully open the little opening and slowly pour the very hot (it needs to be nearly boiling) coffee into the chocolate in a slow steady stream. If you can’t do that safely, then turn the blender off, pour the coffee in slowly, put the lid back on, and blend until it’s smooth.
- Pour the mixture into mason jars or cups and refrigerate for 2-3 hours or until firm.
- Whip the whipped cream and sugar and add to the top of the pudding!
Note: In order to melt the chocolate and cook the eggs properly, you need really hot coffee for this recipe.
- Serving Size: 6
- Calories: 496
- Sugar: 38g
- Sodium: 96mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 178mg
Keywords: chocolate pudding, peppermint dessert, peppermint mocha pudding
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