Spiced Chocolate Pudding
After a day on the slopes, you deserve a treat! A childhood favorite gets a little heat; with this Spiced Chocolate Pudding you’re sure to keep warm all winter long.
- 1/4 cup Dutch-processed cocoa
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon Ancho chile powder
- 1/8 teaspoon Cayenne pepper
- 1/4 teaspoon Kosher salt
- 1 tablespoon pure vanilla extract
- 3 cups half and half
- 3 large egg yolks
- 4 ounces 60 percent bittersweet chocolate, chopped
- 4 tablespoons unsalted butter, cut into chunks
- Whipped cream, for garnish
- Cayenne pepper, for garnish
- Add cocoa, sugar, cornstarch, cinnamon, chile powder, cayenne, and salt to a large glass bowl. Whisk together to blend ingredients.
- In a separate bowl, whisk in the half and half, egg yolks, and vanilla until smooth.
- Place saucepan over medium heat, add mixture, and whisk as it heats.
- It will slowly begin to thicken. Once thick enough to coat the back of a spoon (about 5 minutes), stir in the chocolate and butter to melt.
- Pour the mixture through a fine mesh sieve into the individual serving bowls. Cover with plastic wrap- pressing the wrap onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for 3 hours so it can further thicken as well as chill.
- Remove plastic wrap and use the back of a spoon to smooth out the surface of each pudding.
- Top with a dollop of whipped cream and sprinkle with a pinch of cayenne pepper.