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.
- 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
Crush the chocolate into small pieces and put in a large bowl. Place a flat sieve on top.
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.
Meanwhile, sift the cocoa powder into a second bowl.
Gradually pour the hot milk over the cocoa powder, whipping as you go, until the chocolate is dissolved.
Place the egg yolks, egg, starch, and remaining sugar in another bowl. Beat well with a whisk.
Incorporate, little by little, the hot milk and cocoa powder into the egg mixture with a whisk.
Cook over a low heat, stirring constantly, just until it begins to boil. Immediately pour over the broken dark chocolate through the sieve.
Blend with a hand blender until the cream is thick and smooth.
Pour into 6-8 ramekins or a large bowl.
Chill in the fridge at least 2 hours.