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| Mexican Chocolate Pudding |
Mexican chocolate is chocolate flavored with cinnamon, almonds and vanilla. As its
own product, Mexican chocolate can be found in Mexican markets and some
supermarkets. The chocolate has a much grainier texture than other chocolates and is
most often used in the preparation of Mexican hot chocolate and certain Mexican
specialties such as “mole poblano�, a chile – almond sauce usually served
with fowl.
If you want to make your own, use one ounce semisweet chocolate, 1/2 teaspoon
ground cinnamon and 1 drop almond extract to equal 1 ounce Mexican chocolate.
Here the ingredients for Mexican chocolate are used in the creation of Mexican
Chocolate Pudding.
Ingredients
1 cup sugar
6 tablespoons unsweetened cocoa powder
1/3 cup cornstarch
1 teaspoon cinnamon
Pinch of salt
2 large eggs plus 4 yolks
4 cups milk [2%]
8 ounces best – quality semisweet chocolate, chopped
4 tablespoons unsalted butter
2 teaspoons instant espresso coffee powder
2 teaspoons pure vanilla extract
Whipped cream
Method
Combine the sugar, cocoa powder, cornstarch, cinnamon and salt in a large bowl.
Whisk the eggs and egg yolks together in a separate bowl. Add to the sugar mixture
and whisk well to make a smooth paste. Set aside.
Scald the milk in a large, heavy saucepan over medium heat. Remove from the heat
immediately. Whisking constantly, add 1 cup of the hot milk to the egg mixture and
continue whisking until smooth. Slowly pour this mixture back into the hot milk in the
saucepan and continue whisking until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until thickened
and the mixture boils slowly [large bubbles will form], 5 to 7 minutes. Remove from
heat and add the chopped semisweet chocolate, butter, instant coffee and vanilla.
Continue whisking until smooth.
Scrape pudding into 8 dessert dishes and cool to room temperature. Cover with
plastic wrap [make sure the plastic wrap is touching the surface of the pudding in
order to prevent a skin from forming] and refrigerate until well chilled.
When ready, serve with dollops of whipped cream.
own product, Mexican chocolate can be found in Mexican markets and some
supermarkets. The chocolate has a much grainier texture than other chocolates and is
most often used in the preparation of Mexican hot chocolate and certain Mexican
specialties such as “mole poblano�, a chile – almond sauce usually served
with fowl.
If you want to make your own, use one ounce semisweet chocolate, 1/2 teaspoon
ground cinnamon and 1 drop almond extract to equal 1 ounce Mexican chocolate.
Here the ingredients for Mexican chocolate are used in the creation of Mexican
Chocolate Pudding.
Ingredients
1 cup sugar
6 tablespoons unsweetened cocoa powder
1/3 cup cornstarch
1 teaspoon cinnamon
Pinch of salt
2 large eggs plus 4 yolks
4 cups milk [2%]
8 ounces best – quality semisweet chocolate, chopped
4 tablespoons unsalted butter
2 teaspoons instant espresso coffee powder
2 teaspoons pure vanilla extract
Whipped cream
Method
Combine the sugar, cocoa powder, cornstarch, cinnamon and salt in a large bowl.
Whisk the eggs and egg yolks together in a separate bowl. Add to the sugar mixture
and whisk well to make a smooth paste. Set aside.
Scald the milk in a large, heavy saucepan over medium heat. Remove from the heat
immediately. Whisking constantly, add 1 cup of the hot milk to the egg mixture and
continue whisking until smooth. Slowly pour this mixture back into the hot milk in the
saucepan and continue whisking until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until thickened
and the mixture boils slowly [large bubbles will form], 5 to 7 minutes. Remove from
heat and add the chopped semisweet chocolate, butter, instant coffee and vanilla.
Continue whisking until smooth.
Scrape pudding into 8 dessert dishes and cool to room temperature. Cover with
plastic wrap [make sure the plastic wrap is touching the surface of the pudding in
order to prevent a skin from forming] and refrigerate until well chilled.
When ready, serve with dollops of whipped cream.
