I don’t remember when it started. I do remember that it was a great day. I spotted a recipe for homemade Mexican chocolate pudding. The rest is history.
Sure, we’ve all had instant chocolate pudding. It is great stuff. Creamy and jiggly… it tastes like childhood. But us grown-ups demand something more refined. More sophisticated. More… chocolaty. That’s where this recipe comes in. It is easy. It is delicious. What more do you need?
(Originally from Gourmet Magazine…)
Mexican Chocolate Pudding
- 1/2 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon cinnamon (This is the “Mexican” flavor — leave it out if you want)
- 1/8 tsp salt
- 2 cups plain unsweetened almond milk (that’s right — no heavy cream!)
- 1 1/2 tablespoons unsalted butter, cut into bits
- 1/2 teaspoon pure vanilla extract
Put a medium saucepan over medium-low heat. Whisk together the brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in the saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Once it starts to boil, you’ll notice it getting thick very quickly.
Remove it from the heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of plastic wrap pressed all the way to the surface of the pudding. (This prevents the skin… unless you want that…) It takes about an hour and a half (maybe more) to set.
You will never make boxed pudding again! This is just too easy and too delicious. Sprinkle a little chocolate chips and sliced almonds on top and you’ve got yourself a snazzy little dessert.
Here’s a little conundrum, though… a few weeks ago I decided to double the recipe. The result tasted fine, but it wasn’t nearly as set or as thick… something was off. It was looser. Any idea what happened? Would I need to adjust the corn starch to double this recipe?