Mexican Chocolate Pudding

Name: Mexican Chocolate Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 340 g semi-sweet or bittersweet chocolate, finely chopped; 800 ml full-fat coconut milk; 50 g granulated sugar; 2 tsp ground cinnamon; 1 tsp instant espresso powder; Pinch of cayenne pepper

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Difficulty: Beginner

Cuisine: Mexican Courses: Dessert

Description

Rich, dark, and infused with warming spices, this decadent dessert blends tradition with indulgence. Coconut milk makes it luxuriously creamy, while cinnamon, espresso, and a pinch of cayenne bring that unmistakable Mexican twist. Perfect for preparing ahead, this pudding sets beautifully overnight and delivers a silky, deeply chocolatey finale to your menu.

Ingredients

340 g semi-sweet or bittersweet chocolate, finely chopped ((minimum 60% cocoa solids))
800 ml full-fat coconut milk ((2 x 400ml cans))
50 g granulated sugar
2 tsp ground cinnamon
1 tsp instant espresso powder
Pinch of cayenne pepper ((to taste))

Instructions

Finely chop the chocolate and place it in a heatproof mixing bowl.
In a medium saucepan, combine the coconut milk, sugar, cinnamon, espresso powder, and cayenne pepper.
Set the pan over medium heat and whisk continuously as the mixture comes to a gentle simmer. Do not let it boil.
Once simmering, remove the pan from the heat and pour the hot coconut milk mixture over the chopped chocolate.
Let sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
Divide the pudding between serving glasses or ramekins.
Cover and refrigerate until fully set, 6 to 8 hours or overnight.
Serve chilled, optionally topped with whipped coconut cream, chocolate shavings, or a dusting of cinnamon.

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Mexican Chocolate Pudding