Receta Mexican Chocolate Pudding #SundaySupper
A few weeks ago we had a Sunday Supper celebrating Greek cuisine. I already ate all the leftovers of the walnut cake in the freezer. So good!
We were talking about the new movie My Big Fat Greek Wedding 2, and I mentioned that I saw the first movie in the theater years ago and wasn’t the biggest fan.
However, all the talk about the movie made me want to revisit it. I wanted to see what made it the highest grossing romantic comedy of all time. So I recorded it on my TiVo (yes I still have a TiVo and love it) and Mom and I watched it over a couple evenings.
I have to say I really enjoyed it. I’m so glad I gave it another try and with fifteen or so years of perspective, I really got and appreciated it. I may also have related just a little too much to Toula.
The story was funny, touching, and for the most part not too over the top like I thought it would be and remembered. It is really a simple love story that lacks a lot of the glitz, glamour, and cheesiness of a lot of the rom coms out there. Not that I don’t like a great rom com sometimes.
It just goes to show that sometimes things are worth revisiting with an open mind. Like the combination of sweet and spicy. I’ve tried it before and it’s not really my thing, but with this Sunday Supper’s theme of Spice is Nice and Some Like it Hot, I knew I had to give that whole sweet and spicy thing another go.
So I made Mexican Chocolate Pudding. Pudding is such a great thing to make – it’s easy, gluten free, and relatively healthy. And I loved this.
Well … I loved it cold when the chili powder mellowed. Warm the chili powder was the predominant flavor and overpowered everything else. But after being chilled, I kind of wanted to eat the entire batch of pudding. Seriously … all of it.
The chocolate (or in my case carob) shines through in the silky smooth pudding with a hint of cinnamon and chili powder. I loved the cinnamon on top too. Today we should all revisit something maybe we didn’t give enough of a chance in the past.
Mexican Chocolate Pudding #SundaySupper
Ingredients
- ½ cup granulated sugar
- ¼ cup cocoa or carob powder
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ - ½ teaspoon chili powder
- 1 large egg
- ¼ cup carob or dark chocolate chips
- 2 cups milk (I used skim – use what you love)
- 2 tablespoons unsalted butter, cold and cubed
- 2 teaspoons pure vanilla extract
- Cinnamon, for garnish
Instructions
In a medium saucepan, whisk together sugar, cocoa or carob powder, cornstarch, cinnamon, chili powder, egg, and carob or chocolate chips.
Place the pan over medium heat and whisk in the milk. Continue whisking until the mixture comes to a boil. Allow to boil for 1-2 minutes, whisking constantly, until the mixture thickens significantly.
Remove from the heat and whisk in the butter and vanilla. Continue whisking until the butter is completely melted.
Pour into serving vessels and place into the refrigerator until chilled, at least 4 hours. You may cover it with plastic wrap if you wish to prevent a skin from forming. Garnish with additional cinnamon or chili powder if you’re adventurous and serve. Pudding may be stored in the refrigerator for up to 3 days.
Notes
3.1
http://piesandplots.net/mexican-chocolate-pudding-sundaysupper/
Don’t forget to check out the other Sunday Supper dishes!
Aromatic Appetizers
Distinctive Drinks
Daring Desserts
Masterful Mains
Seasoned Sides
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
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