Mexican Chocolate Pudding

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine:
Courses:
Difficulty: Beginner
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
  1. 1
    Finely chop the chocolate and place it in a heatproof mixing bowl.
  2. 2
    In a medium saucepan, combine the coconut milk, sugar, cinnamon, espresso powder, and cayenne pepper.
  3. 3
    Set the pan over medium heat and whisk continuously as the mixture comes to a gentle simmer. Do not let it boil.
  4. 4
    Once simmering, remove the pan from the heat and pour the hot coconut milk mixture over the chopped chocolate.
  5. 5
    Let sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
  6. 6
    Divide the pudding between serving glasses or ramekins.
  7. 7
    Cover and refrigerate until fully set, 6 to 8 hours or overnight.
  8. 8
    Serve chilled, optionally topped with whipped coconut cream, chocolate shavings, or a dusting of cinnamon.
Read it online: https://grub-club.co.uk/recipe/mexican-chocolate-pudding/