Mexican Hot Chocolate Pudding

from ButterYum 
adapted from The Essence of Chocolate (Scharffenberger)
serves 6


  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 3 cups whole milk
  • 6 ounces semisweet chocolate, chopped fine
  • 1 teaspoon pure vanilla extract


  1. In a heavy-bottomed sauce pan over medium heat, combine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantlyuntil the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).  
  2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.  
  3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.  
  4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.  
  5. Chill for a couple hours.  Optional garnish - freshly whipped cream and ginger snaps.