Mexican Chocolate Pudding Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - cornstarch
  • 3 tablespoons - sugar
  • 2 cups - milk
  • 6 ounces - Mexican chocolate*, chopped
  • 2 tablespoons - butter, cut into small pieces
  • Directions:

    1. In a medium saucepan, combine the cornstarch and the sugar. Whisking constantly, slowly add the milk. Add the chopped chocolate.
    2. Set the pan over medium heat. Cook, whisking constantly, until the sauce is beginning to boil. Continue whisking and boil 1 minute (sauce should thicken and turn to pudding rapidly).
    3. Remove the pan from heat and whisk in the butter.
    4. Carefully pour the pudding into small serving bowls. Cover each one with plastic wrap. Press the wrap directly onto the surface of the pudding to keep a skin from forming. Refrigerate until cold, at least 1 hour.

    Brief Description

    Creamy, rich dessert!

    Main Ingredient:


    Category:  Desserts

    Cuisine:  Mexican

    Prep Time: 5 min
    Cook Time: 15 min


    *If you don't have Mexican chocolate, stir 1/4 cup of sugar and 1/2 teaspoon of cinnamon into the cornstarch and sugar at the beginning of the recipe, then add 6 ounces of semisweet chocolate.

    The recipe said it made 4 servings, but we got more like 6-8 servings using ramekins or custard dishes.


    Around the World Cookbook by Abigail Johnson Dodge

    Posted By:


    Posted On:

    July 26, 2013

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