Creamy and comforting, chocolate pudding is a delicious finish to any meal. The earliest recorded reference to chocolate pudding was in 1730 when it was mainly enjoyed by the wealthy. In the late 1800s, custards and puddings were marketed as health food with nutritional benefits, particularly for children and invalids. This recipe includes the addition of cinnamon and chile powder, for a Southwest twist on a classic dish.
Recipe Servings: 4
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
10 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup sugar
- 2 Tbsp cornstarch
- ¼ tsp salt
- 2 cups milk
- 2 squares (2 oz) unsweetened chocolate, finely chopped
- 1 egg, well beaten
- ½ tsp ground cinnamon
- ⅛ tsp ground red chili powder
- 2 Tbsp unsalted butter, cut into cubes
- 1 tsp vanilla extract
Directions
- Combine the sugar, cornstarch, and salt in a 2-quart saucepan set over medium heat.
- Whisk in the milk and chocolate. Continue whisking until the chocolate melts and the mixture becomes thick and bubbly. Then continue to cook for 2 minutes, stirring constantly.
- Remove the mixture from the heat.
- Stir together a ¼ cup of the hot chocolate mixture and the beaten egg in a small bowl.
- Add another ¼ cup of the chocolate mixture while continually stirring.
- Pour the chocolate-egg mixture into the saucepan and set it over medium heat.
- Add the cinnamon and red chili powder.
- Stir the mixture constantly for about 4 minutes.
- Remove the pan from the heat and then add the butter and vanilla extract, mixing well.
- Pour the pudding into serving dishes or a large bowl to cool.
- Cover the pudding with plastic wrap, pushing it down so it touches the top of the pudding to prevent a skin from forming.
- Chill the pudding in the refrigerator for at least 30 minutes before serving.
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