Mexican Chocolate Pudding Recipe

Ingredients

1 tablespoon cocoa powder 

1 3/4 tablespoons cornstarch 

3 tablespoons sugar 

1 pinch salt 

1/2 cup heavy cream 

2 egg yolks 

1 cup milk 

3 ounces Mexican chocolate, chopped 

1 teaspoon pure vanilla extract 

1 1/2 teaspoons unsalted butter 

Preparation

Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.

Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.

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