Mocha Pudding for Passover

Dissolve instant coffee in boiling water, stirring until completely combined. Set aside to cool slightly.

Whisk together potato starch, sugar, and salt in a medium saucepan to combine the dry ingredients evenly.

Gradually pour milk into the potato starch mixture while whisking constantly to avoid lumps. Continue whisking until smooth.

Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and comes to a gentle boil.

Remove from heat and stir in the cooled coffee mixture until fully incorporated.

Add the chopped chocolate to the hot pudding and stir gently until melted and the mixture is uniformly dark brown.

Divide the pudding among four serving glasses or bowls, then refrigerate until chilled and set, about 1 hour.