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Blog

Mexican Hot Chocolate Pudding

Patricia Reitz

Mexican Hot Chocolate Pudding - ButterYum

Mexican Hot Chocolate Pudding - ButterYum

I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate.  Want some?  You know you do.  Sorry I can't share, but you can make your own.  Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way.  You won't believe how fast and easy the process is.

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning)

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning)

Simmer over medium heat, stirring constantly, until the mixture thickens.

Simmer over medium heat, stirring constantly, until the mixture thickens.

Strain the pudding through a sieve to remove any lumps.

Strain the pudding through a sieve to remove any lumps.

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Chill for a couple hours before serving.  I like to garnish with freshly whipped cream and ginger snaps.

Chill for a couple hours before serving.  I like to garnish with freshly whipped cream and ginger snaps.

Mexican Hot Chocolate Pudding

adapted froThe Essence of Chocolate (Scharffenberger)

serves 6

Printable Recipe

Ingredients

  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 3 cups whole milk
  • 6 ounces semisweet chocolate, chopped fine
  • 1 teaspoon pure vanilla extract

Directions

  1. In a heavy-bottomed sauce pan over medium heatcombine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantlyuntil the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).  
  2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.  
  3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.  
  4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.  
  5. Chill for a couple hours.  Optional garnish - freshly whipped cream and ginger snaps.