Mexican Chocolate Pudding

recipe image


  • 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


  1. 1. 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.
  2. 2. 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.

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Post Author: CookDaddy