MEXICAN CHOCOLATE PUDDING

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Mexican Chocolate Pudding image

Provided by Ruth Cousineau

Categories     Chocolate     Dessert     Valentine's Day     Kid-Friendly     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract
Accompaniments: lightly sweetened whipped cream; toasted slivered almonds

Steps:

  • Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

*** Explore more Mexican Chocolate Pudding Recipes »

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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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