Mexican Chocolate Pudding
4 servings
120 minutes
Mexican chocolate pudding is a delicate and aromatic dessert that embodies the rich traditions of Mexican cuisine. Its rich chocolate flavor is complemented by the warmth of cinnamon and the softness of vanilla, creating a harmony of sweetness and spice. Historically, chocolate in Mexico was used not only in desserts but also in drinks, combining it with spices and nuts. This pudding, made with almond milk, is light in texture, while butter gives it a silky feel. Served chilled and garnished with whipped cream and almond flakes, it is not only pleasing to the palate but also exquisite in appearance. Ideal as a meal finale or a cozy treat on a cool evening.
1
Mix brown sugar, cocoa, cornstarch, and a pinch of salt in a small saucepan, then add almond milk. Bring to a boil over medium heat, whisking constantly, and cook, whisking, for 1 minute.
- Brown sugar: 0.5 glass
- Cocoa powder: 0.3 glass
- Cornstarch: 2.5 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Almond milk: 2 glasss
2
Remove from heat and add finely chopped butter and vanilla. Cool in a bowl covered with oiled paper for about 1.5 hours. Serve with whipped cream and almonds.
- Butter: 1.5 tablespoon
- Vanilla extract: 0.5 teaspoon
- Whipped cream: to taste
- Flaked almonds: to taste
