Chocolate Pudding with Oaxaca spices
The spice blend found in this recipe has been used with for millennia in Mexico. Ideally, this pudding would be made with a good quality chocolate, at 60% to 70%.It’s important to take the cream off the heat as soon as it comes to a boil and pour it over the chocolate immediately for a more velvety texture.
Ingredients
- 250g g dark chocolate
- 2 cups milk
- 1 cup 35% cream
- 1 Tbsp Oaxaca Chocolate Spices
- ¼ cup sugar
- 2 Tbsp cocoa powder
- 3 egg yolks
- 1 egg
- 1 Tbsp corn starch
Method
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1
Crush the chocolate into small pieces and put in a large bowl. Place a flat sieve on top.
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2
Pour the milk, cream, and spices in a pot. Slowly pour half the sugar in the center of the pot. Turn on heat and do not stir. Turn off heat as soon as the milk starts to boil.
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3
Meanwhile, sift the cocoa powder into a second bowl.
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4
Gradually pour the hot milk over the cocoa powder, whipping as you go, until the chocolate is dissolved.
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5
Place the egg yolks, egg, starch, and remaining sugar in another bowl. Beat well with a whisk.
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6
Incorporate, little by little, the hot milk and cocoa powder into the egg mixture with a whisk.
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7
Cook over a low heat, stirring constantly, just until it begins to boil. Immediately pour over the broken dark chocolate through the sieve.
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8
Blend with a hand blender until the cream is thick and smooth.
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9
Pour into 6-8 ramekins or a large bowl.
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10
Chill in the fridge at least 2 hours.
