Mexican Chocolate Pudding Recipe – a delicious recipe with milk, chocolate, sugar, cornstarch, cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 c. lowfat milk and chocolate in a medium saucepan.
2
Cook over medium heat till chocolate melts, stirring frequently.
3
Remove from heat and set aside.
4
Combine sugar and next 3 ingredients in a bowl; stir well.
5
Gradually add in remaining 1 3/4 c. lowfat milk, stirring with a wire whisk till well blended; add in to chocolate mix.
6
Bring to a boil over medium high heat, stirring constantly with a wire whisk.
7
Reduce heat to medium and cook 2 min or possibly till thickened, stirring constantly.
8
Remove from heat, stir in vanilla.
9
Spoon pudding into dessert dishes; sprinkle with almonds.
10
Garnish with cinnamon sticks.
11
Serve hot or possibly chilled.
12
Yields 4 servings.
549
kcal
Calories
18
g
Fat
87
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 3/4 c. skim lowfat milk divided, 1 1/2 (1 ounce.) squares unsweetened chocolate, 3/4 c. sugar, 3 tbsp. cornstarch, and more.
Yes, Mexican Chocolate Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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