Mexican Flair Creamy Chocolate Pudding Food

MEXICAN CHOCOLATE PUDDING

Steps:

• 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.

MEXICAN FLAIR CREAMY CHOCOLATE PUDDING

Steps:

• 1. In a medium saucepan, whisk first 3 ingredients.
• 2. Over medium heat, whisk in the milk and chocolate.
• 3. Keep stirring until chocolate is melted and mixture becomes thick and bubbly. Then cook another 2 minutes.
• 4. Add about 1/4 cup of the pudding to the egg yolks and stir quickly to temper the eggs.
• 5. Now, stir the egg mixture into the pan of pudding. Stir in the cinnamon and red pepper and continue cooking another 2 minutes.
• 6. Remove pan from heat and stir in the butter and vanilla.
• 7. Pour into individual serving dishes or pre baked pie shell.
• 8. Cover each dish or pie with plastic wrap and push down to cover the pudding completely, to keep from getting a tough skin on pudding, while cooling. When ready to serve...add a dollop of whipped cream and some shaving of chocolate if desired.

MEXICAN CHOCOLATE PUDDING

Steps:

• 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
• 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
• 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.