Mexican Chocolate Pudding - Recipe by Ballu Thakur
Try this delicious and cozy recipe courtesy of Board member Ballu Thakur!
(And please, send us photos!)
Mexican Chocolate Pudding
Ingredients
2 1/4 cups whole milk
1/2 cup sugar
Pinch of salt
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
½ teaspoon of ground cinnamon
¼ teaspoon of ground nutmeg
2 egg yolks
5 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Step 1
In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
Step 2
In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder, the cinnamon & nutmeg and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
Step 3
In a medium bowl, whisk the egg yolks before gradually adding it to the hot cocoa pudding until thoroughly incorporated. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
Step 4
Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with whipped cream and berries for garnish and ginger snap cookies, if you have them (…or better yet, warm churros…in my dreams! LOL!)