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Mexican Chocolate Pudding

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.

  • Yield: Makes enough for 15 cupcakes
Mexican Chocolate Pudding

Source: The Martha Stewart Show, April Spring 2008

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

Directions

  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.

  2. 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.

Reviews (6)

  • joantrueblood 5 Aug, 2010

    I was not as crazy about the pudding as some of the other reviewers...I thought it was good, but not fabulous. Plus, the Mexican chocolate was very expensive. I spent $ 4 for 2.8 oz (Taza brand), and I could barely detect any cinnamon flavor. Between the cost and the labor, I didn't think it was a great payoff. If I make these again I will just make a dark chocolate pudding from a box and add a little cinnnamon to it to give it that Mexican flavor.

  • rfrangella 3 May, 2008

    I used 3 oz of semi-sweet chocolate and about 1 teaspoon of cinnamon as a subsitiute for the mexican chocolate.

  • suzannecunningham_com 1 May, 2008

    I have Jobanna's answer. Yes, you can use that chocolate but I like the other better. I cannot find the Mexican chocolate that was shown so I ordered it on line. Only the Abuelit was available in local stores.. I have a measure magnet that says 1/8 C =1 oz.(fluid oz) = 2 Tbsp. = 6 tsp. = 30 ml. So multiply any of these by 3 to get 3 oz. You need to grind the disks into a powder to measure correctly. I use my coffee bean grinder I am going for 6 Tbsp. Happy baking.
    Suzanne

  • susietrublu 17 Apr, 2008

    i made this pudding, along with the cupcakes. the pudding is amazing and delicious! the cupcakes were okay, just not as moist as i like.

  • Jobanna 16 Apr, 2008

    Abuelita drinkng mix - by Nestle - a round disc with compressed chocolate ? Is this an appropriate substitute for the Mexican chocolate mentioned in this article?

  • miro224 7 Apr, 2008

    forget the cupcakes just make the pudding! It's easy and awesome!

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