Creamy Mexican Chocolate Pudding Recipes
MEXICAN CHOCOLATE PUDDING
Provided by Ruth Cousineau
Categories Chocolate Dessert Valentine's Day Kid-Friendly Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
MEXICAN CHOCOLATE PUDDING
This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 15 cupcakes
Number Of Ingredients 10
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.
VEGAN CHOCOLATE PUDDING WITH CINNAMON AND CHILE
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I've fed it to had any inkling that it was dairy free. The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The brand of chocolate you buy is of utmost importance. Without mentioning names, let me just suggest that you use the highest quality chocolate - semisweet or bittersweet, please - you can lay your hands on. After all, it's the flavor of the chocolate, not of the tofu, that will dominate.
Provided by Mark Bittman
Categories quick, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 20 milligrams, Sugar 46 grams
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