Creamy Mexican Chocolate Pudding
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WHY THIS RECIPE WORKS
Homemade chocolate pudding often suffers from either lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. We found that using a moderate amount of bittersweet chocolate in combi... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We recommend using one of our favorite dark chocolates-Callebaut Intense Dark Chocolate, L-60-40NV, or Ghirardelli Bittersweet Chocolate Baking Bar. If you like, garnish the pudding with whipped cream and chocolate shavings.
Stir together vanilla and espresso powder in bowl; set aside. Whisk sugar, cocoa, cinnamon, chili powder, cayenne pepper, cornstarch, and salt together in large saucepan. Whisk in yolks and cream until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk until incorporated.
Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.
Pour pudding through fine-mesh strainer into bowl. Press lightly greased parchment paper against surface of pudding, and place in refrigerator to cool, at least 4 hours. Whisk pudding briefly and serve.