Desserts
Mexican Chocolate Pudding
Makes six ½-cup servings
Mexican Chocolate Pudding
Makes six ½-cup servings
The hint of spice in the puddings add a wonderful twist on the traditional chocolate pudding.
carb. 41g
pro. 7g
fat 20g
sat. fat 10g
chol. 120mg
sod. 320mg
calc. 124mg
fiber 4g
Ingredients
½ cup granulated sugar 2 tablespoons cornstarch ¾ teaspoon sea or kosher salt, divided 1½ teaspoons ground cinnamon ¼ teaspoon cayenne ⅓ 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
Preparation
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.
