Mexican Chocolate Pudding Recipes

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.

Steps:

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

Steps:

• Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
• Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
• Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
• Preheat the oven to 350 degrees F.
• Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

Steps:

• In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Steps:

• Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
• Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
• Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
• To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

Steps:

• In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
• Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

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.