Mexican Hot Chocolate Pudding – a delicious recipe with u00bc, Sugar, Ground Cinnamon, Salt, Milk, weight Semisweet Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy-bottomed saucepan over medium heat, combine the cornstarch, sugar, cinnamon, and salt. Then stir in the milk and cook, whisking constantly, until 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 the mixture into a bowl through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture. I use 4 ounce ramekins and the recipe made enough for 6. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for a couple of hours.
4
I like to garnish with freshly whipped cream and ginger snaps.
5
Recipe adapted from The Essence of Chocolate (Scharffenberger).
478
kcal
Calories
19
g
Fat
68
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 7 ingredients. The key ingredients include: 1/4 cups Cornstarch, 1/2 cups Granulated Sugar, 1 teaspoon Ground Cinnamon, 1/8 teaspoons Fine Salt, and more.
Yes, Mexican Hot Chocolate Pudding 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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