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RECIPES/Desserts
The hint of spice in the puddings add a wonderful twist on the traditional chocolate pudding.
Mexican Chocolate Pudding
INGREDIENTS
½ cup granulated sugar
2 tablespoons cornstarch
¾ teaspoon sea or kosher salt, divided
1½ teaspoons ground cinnamon
¼ teaspoon cayenne
1/3 cup unsweetened cocoa powder
6 ounces bittersweet chocolate, chopped
2 cups whole milk
1½ teaspoons pure vanilla extract
3 large egg yolks
1 tablespoon unsalted butter
Instructions
In a heavy-bottomed medium saucepan, whisk the sugar, cornstarch, ¼ teaspoon of salt, cinnamon, cayenne and cocoa powder. Stir in the chopped chocolate.
In a mixing bowl, combine the milk, vanilla and egg yolks. Using the Cuisinart® Cordless Hand Blender fitted with the Chef’s Whisk, gently whisk together to fully combine. Add to the chocolate mixture and set over medium heat. Bring the mixture to a boil, whisking often to maintain a smooth mixture. Once the mixture comes to a boil, continue to whisk with the hand blender for an additional 1 to 2 minutes. Whisk in the butter.
Strain the pudding and then divide among six ramekins or custard dishes. Chill for at least 2 hours, or overnight. Note: to prevent a skin from forming on top of the pudding, cover with plastic wrap directly on surface of pudding.
Best served chilled.
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RECIPE FACTS

Servings: Makes six ½-cup servings

Nutritional information per serving

Calories 330 (48% from fat) • carb. 41g • pro. 7g • fat 20g • sat. fat 10g • chol. 120mg • sod. 320mg • calc. 124mg • fiber 4g

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