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Claire Saffitz Teaches How To Make Delicious Chocolate Coupes | Dessert Person

Drinking out of—or even just holding—a coupe glass makes me feel ritzy and Gatsby-

esque, so I love that a coupe isn’t just for gimlets or champagne; it’s also a category

of dessert (often involving ice cream and fruit, but just as often not—it’s a little vague).

I knew "What's For Dessert" needed a homey, straightforward chocolate pudding that was

delicious enough to be served all on its own, but I felt like dressing it up into a fancier,

celebration-worthy dessert, so I layer it with cookies and cream in coupe glasses.

Intermingled with the pudding, the chocolate wafers and whipped cream (which,

together, recall the classic “refrigerator roll” on the box of Nabisco Famous Chocolate

Wafers—a dessert I love) make a texturally varied and balanced dessert. The coupe

glasses make it a party!

2⁄3 cup packed light brown sugar (5.2 oz / 147g)

1⁄4 cup unsweetened cocoa powder(0.7 oz / 21g)

3 tablespoons cornstarch

1⁄2 teaspoon instant coffee granules(optional)

2 3⁄4 cups whole milk (23.3 oz / 660g)

1 1⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt

4 large egg yolks (2.1 oz / 60g), at room temperature

1 large egg (1.8 oz / 50g), at room temperature

4 ounces (113g) semisweet chocolate (64%-70% cacao), coarsely chopped

4 tablespoons unsalted butter (2 oz / 57g), cut into 1⁄2- inch pieces, chilled

2 teaspoons vanilla extract

5 ounces (142g) Nabisco Famous Chocolate Wafers (about