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Mexican Chocolate Pudding
Recipe Summary
Yield: Makes enough for 15 cupcakes
Ingredients
Ingredient Checklist
1 tablespoon cocoa powder
1 3/4 tablespoons cornstarch
3 tablespoons sugar
1 pinch salt
1/2 cup heavy cream
2 egg yolks
1 cup milk
3 ounces Mexican chocolate, chopped
1 teaspoon pure vanilla extract
1 1/2 teaspoons unsalted butter
Gallery
Mexican Chocolate Pudding
Recipe Summary
Yield: Makes enough for 15 cupcakes
Gallery
Mexican Chocolate Pudding
Mexican Chocolate Pudding
Mexican Chocolate Pudding
Recipe Summary
Yield: Makes enough for 15 cupcakes
Recipe Summary
Yield: Makes enough for 15 cupcakes
Yield: Makes enough for 15 cupcakes
Makes enough for 15 cupcakes
Ingredients
Ingredients
- 1 tablespoon cocoa powder
- 1 3/4 tablespoons cornstarch
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup heavy cream
- 2 egg yolks
- 1 cup milk
- 3 ounces Mexican chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons unsalted butter
Directions
Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.
Reviews (6)
Add Rating & Review
18 Ratings
5 star values:
4
4 star values:
0
3 star values:
6
2 star values:
5
1 star values:
3
Reviews (6)
Add Rating & Review
18 Ratings
5 star values:
4
4 star values:
0
3 star values:
6
2 star values:
5
1 star values:
3
Add Rating & Review
18 Ratings
5 star values:
4
4 star values:
0
3 star values:
6
2 star values:
5
1 star values:
3
18 Ratings
5 star values:
4
4 star values:
0
3 star values:
6
2 star values:
5
1 star values:
3
18 Ratings
5 star values:
4
4 star values:
0
3 star values:
6
2 star values:
5
1 star values:
3
- 5 star values:
- 4
- 4 star values:
- 0
- 3 star values:
- 6
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
08/05/2010
I was not as crazy about the pudding as some of the other reviewers...I thought it was good, but not fabulous. Plus, the Mexican chocolate was very expensive. I spent $ 4 for 2.8 oz (Taza brand), and I could barely detect any cinnamon flavor. Between the cost and the labor, I didn't think it was a great payoff. If I make these again I will just make a dark chocolate pudding from a box and add a little cinnnamon to it to give it that Mexican flavor.
Martha Stewart Member
Rating: Unrated
05/03/2008
I used 3 oz of semi-sweet chocolate and about 1 teaspoon of cinnamon as a subsitiute for the mexican chocolate.
Martha Stewart Member
Rating: Unrated
05/01/2008
I have Jobanna's answer. Yes, you can use that chocolate but I like the other better. I cannot find the Mexican chocolate that was shown so I ordered it on line. Only the Abuelit was available in local stores.. I have a measure magnet that says 1/8 C =1 oz.(fluid oz) = 2 Tbsp. = 6 tsp. = 30 ml. So multiply any of these by 3 to get 3 oz. You need to grind the disks into a powder to measure correctly. I use my coffee bean grinder I am going for 6 Tbsp. Happy baking.
Suzanne
Martha Stewart Member
Rating: Unrated
04/17/2008
i made this pudding, along with the cupcakes. the pudding is amazing and delicious! the cupcakes were okay, just not as moist as i like.
Martha Stewart Member
Rating: Unrated
04/16/2008
Abuelita drinkng mix - by Nestle - a round disc with compressed chocolate ? Is this an appropriate substitute for the Mexican chocolate mentioned in this article?
Martha Stewart Member
Rating: Unrated
04/07/2008
forget the cupcakes just make the pudding! It's easy and awesome!
Martha Stewart Member
Rating: Unrated
08/05/2010
I was not as crazy about the pudding as some of the other reviewers...I thought it was good, but not fabulous. Plus, the Mexican chocolate was very expensive. I spent $ 4 for 2.8 oz (Taza brand), and I could barely detect any cinnamon flavor. Between the cost and the labor, I didn't think it was a great payoff. If I make these again I will just make a dark chocolate pudding from a box and add a little cinnnamon to it to give it that Mexican flavor.
Rating: Unrated
Rating: Unrated
05/03/2008
I used 3 oz of semi-sweet chocolate and about 1 teaspoon of cinnamon as a subsitiute for the mexican chocolate.
Rating: Unrated
05/01/2008
I have Jobanna's answer. Yes, you can use that chocolate but I like the other better. I cannot find the Mexican chocolate that was shown so I ordered it on line. Only the Abuelit was available in local stores.. I have a measure magnet that says 1/8 C =1 oz.(fluid oz) = 2 Tbsp. = 6 tsp. = 30 ml. So multiply any of these by 3 to get 3 oz. You need to grind the disks into a powder to measure correctly. I use my coffee bean grinder I am going for 6 Tbsp. Happy baking.
Suzanne
Rating: Unrated
04/17/2008
i made this pudding, along with the cupcakes. the pudding is amazing and delicious! the cupcakes were okay, just not as moist as i like.
Rating: Unrated
04/16/2008
Abuelita drinkng mix - by Nestle - a round disc with compressed chocolate ? Is this an appropriate substitute for the Mexican chocolate mentioned in this article?
Rating: Unrated
04/07/2008
forget the cupcakes just make the pudding! It's easy and awesome!
All Reviews for Mexican Chocolate Pudding
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mexican Chocolate Pudding
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
