mexican chocolate pudding

By sanmo_babe

good for stuffing cupcakes

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

Details

Servings 15

Preparation

Step 1

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.