Mexican Chocolate Pudding Recipe

Prepare dry mix

In a medium bowl whisk together the cornstarch, 1 tablespoon unsweetened cocoa powder, 2 tablespoons unsweetened cocoa powder (the deeper cocoa called for), and a pinch of the 1/2 teaspoon sea salt until evenly combined. Set aside.

Heat dairy

In a medium heavy-bottomed saucepan combine the 2 cups whole milk, 1 cup heavy cream, and 1 cup granulated sugar. Warm over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (small bubbles around edge), about 5–7 minutes.

Temper egg yolks

Whisk the 3 egg yolks lightly in a bowl. Gradually whisk 1/2 cup of the hot milk mixture into the yolks to temper them (add slowly while whisking). Then pour the tempered yolks back into the saucepan, whisking constantly.

Thicken pudding

Sprinkle the cornstarch-cocoa mixture into the saucepan while whisking. Continue to cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding consistency and coats the back of a spoon, about 3–6 minutes. Do not boil vigorously to avoid curdling.

Add chocolate and spices

Remove the pan from heat and whisk in the 6 oz chopped bittersweet chocolate until fully melted and smooth. Add 1 tablespoon unsweetened cocoa (if separate), 1 teaspoon ground cinnamon, 1/4 teaspoon ground ancho or smoked paprika (optional), remaining 1/2 teaspoon sea salt, and 1 teaspoon vanilla extract. Taste and adjust salt or spice to preference.

Cool

Pour the pudding into individual serving glasses or a shallow dish. Press plastic wrap directly on the surface to prevent a skin from forming. Chill in refrigerator at least 2 hours, preferably 3–4 hours, until set.

Make caramel carefully: In a small heavy saucepan combine 3/4 cup granulated sugar and 2 tablespoons water. Stir just to moisten the sugar and place over medium heat. Without stirring, allow the sugar to dissolve and begin to caramelize. You may gently swirl the pan occasionally to encourage even coloring. Watch closely — once it turns a deep amber (not burnt), remove from heat.

Finish caramel: Immediately whisk in 3 tablespoons unsalted butter until melted, then slowly whisk in 1/2 cup warm heavy cream (careful — it will bubble vigorously). Stir until smooth. Stir in 1/2 teaspoon fine sea salt. If the caramel hardens or seizes at any point, return to low heat and whisk until smooth. Let cool to warm or room temperature before using (about 10–15 minutes).

Toast nuts: Preheat oven to 350°F (175°C). On a baking sheet toss 1/2 cup walnuts and 1/2 cup pecans with 1 tablespoon melted unsalted butter and 1 tablespoon brown sugar, spreading into a single layer.

Roast: Roast 8–10 minutes, until fragrant and the sugar has caramelized slightly. Shake the pan once halfway through to promote even browning. Remove from oven and immediately sprinkle with 1/4 teaspoon fine sea salt. Let cool completely; chop coarsely if desired.

Make whipped cream: Chill a mixing bowl and whisk or beaters. Pour 1 cup cold heavy cream into the bowl with 2 teaspoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to soft peaks using a hand mixer or whisk (about 2–3 minutes). Do not overwhip.

Assemble: Remove pudding from refrigerator and remove plastic wrap. Spoon or drizzle a thin layer of the salted caramel over each pudding (about 1–2 tablespoons per serving). Top with a generous dollop of whipped cream (about 2–3 tablespoons). Scatter the roasted walnuts and pecans over the whipped cream (about 1–2 tablespoons nuts per serving).

Finish and garnish: Drizzle additional caramel as desired and sprinkle a pinch of coarse sea salt or fleur de sel over the top (a small pinch per serving). Finish with 1–2 teaspoons cocoa nibs or shaved chocolate if using. Serve chilled.