It literally takes 4 minutes to prepare and cook - especially if you have stocked your pantry and refrigerator per the post on Pantry Staples. With the addition of the cayenne pepper there is a deeper flavor of chocolate.
Mexican Chocolate Pudding
1 1/2 cup non fat milk
3 tbsp. cocoa powder
3 tbsp. corn starch
2 tbs. sugar
1/8 tsp. salt
1/8 tsp. cayenne pepper
1 tbsp. unsalted butter
1 tsp. pure vanilla extract
1 square bittersweet chocolate (1 ounce)
|Mexican Chocolate Pudding Ingredients|
Put half the milk in a saucepan and turn on heat to medium. When the milk starts to foam add the square of bittersweet chocolate and stir until it is melted. Combine sugar, cocoa powder, salt, cayenne pepper and corn starch (that is what thickens the pudding) with the rest of the milk. Make sure that there are no lumps. Add that mixture to the hot milk mixture stirring with a spatula. When the pudding starts to come away from the bottom of the pan you are done. Turn off the heat and add the butter and vanilla. The pudding should be smooth and glossy.
Place into ramekins, cover with saren wrap and put in the refrigerator to set.
|Mexican Chocolate Pudding|
Wait around ten minutes and the pudding will be set.
Remove from fridge, grab a spoon and dive in. Sheer heaven.
** For those of you who are calorie concious - according to the Point Tracker on Weight Watchers - one serving of this decadent pudding is 4 points.