MEXICAN CHOCOLATE PUDDING

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Mexican Chocolate Pudding image

This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 15 cupcakes

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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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    #time-to-make     #course     #cuisine     #preparation     #north-american     #desserts     #mexican     #easy     #puddings-and-mousses     #3-steps-or-less     #4-hours-or-less

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