These no-bake Chocolate Coffee Pudding Cups will satisfy an chocolate craving you have and are made easy with help from Keurig #BrewOverIce K-Cups. Thanks to #CollectiveBias for hosting the social shop for this recipe. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
I don’t know about you, but when it’s summer I try to avoid turning my oven on. So I turn to no-bake desserts, so I can still satisfy my sweet tooth! Sometimes no-bake recipes can still be a lot of work, but these Chocolate Coffee Pudding Cups couldn’t be any easier to make. I think I was done in about 10 minutes – and that includes taking out all my ingredients, measuring, blending and then portioning them out.
This recipes calls for chilled coffee, so I thought it would be perfect to use a Keurig Brew Over Ice Coffee K-Cup to make my coffee. My husband and I love using our Keurig year-round, but it’s nice to use it in the summer to brew drinks over ice. There were lots of flavors at Walmart to choose from, but I decided to go with a yummy Hazelnut Iced Coffee Flavor. When I brewed the coffee, I made sure to use the smallest setting on my machine for maximum flavor!
I was happy to learn that Keurig has it’s own recycling program for K-Cups! The Grounds To Grow program offers a way for K-Cup users to return used cups for processing that separates grounds for compost and plastics for re-use – how cool is that?! You can learn more about this program HERE.
Chocolate Coffee Pudding Cups
Yields – 4 servings2/3 cup milk 1 egg 2 tablespoons granulated sugar Pinch of salt 1 cup semisweet chocolate chips 2 tablespoons chilled coffee (I used Brew Over Ice Hazelnut Coffee) Raspberries, for garnish
1. In a small saucepan, heat the milk over medium heat until boiling.
2. While the milk is on the stove, put all other ingredients into a blender and blend on low until egg is incorporated and chocolate chips are chopped up.
3. Once the milk has come to a boil, slowly pour into the blender while it is still on low. Add all of the milk and then blend on low until the mixture is smooth.
4. Pour mixture into 4 small ramekins or coffee mugs. Let set-up in the refrigerator for a few hours or overnight. Top with raspberries before serving, if desired.