Mexican Chocolate Pudding Recipes

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MEXICAN CHOCOLATE PUDDING



Mexican Chocolate Pudding image

The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009

Provided by my3beachbabes

Categories     Dessert

Time 1h50m

Yield 4 puddings, 4 serving(s)

Number Of Ingredients 7

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

Steps:

  • 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
  • 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
  • 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

MEXICAN HOT CHOCOLATE JELL-O PUDDING



Mexican Hot Chocolate JELL-O Pudding image

Cinnamon and cayenne pepper put the Mexican hot chocolate flavor in these yummy pudding treats. Enjoy them now or refrigerate before serving.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (3.9 oz) JELL-O Chocolate Flavor Instant Pudding
1-1/2 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2 cups cold milk
1/2 cup JET-PUFFED Vanilla MALLOW Bits

Steps:

  • In a medium bowl, whisk together Chocolate JELL-O instant pudding, cinnamon, cayenne, and milk for two minutes.
  • After five minutes the pudding will have set. Spoon into espresso mugs or small serving dishes and top with mallow bits.
  • Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MEXICAN CHOCOLATE PUDDING



Mexican Chocolate Pudding image

This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 15 cupcakes

Number Of Ingredients 10

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

Steps:

  • 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.

MEXICAN CHOCOLATE TOFU PUDDING



Mexican Chocolate Tofu Pudding image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings, optional

Steps:

  • In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Nutrition Facts : Calories 293, Fat 16 grams, SaturatedFat 8 grams, Sodium 3 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 3 grams, Sugar 39 grams

MEXICAN CHOCOLATE PUDDING



Mexican Chocolate Pudding image

Provided by Ruth Cousineau

Categories     Chocolate     Dessert     Valentine's Day     Kid-Friendly     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract
Accompaniments: lightly sweetened whipped cream; toasted slivered almonds

Steps:

  • Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

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