I came across this recipe from Cooks Illustrated when I was making the beef stew. In general I love "Mexican Chocolate" anything.
The recipe involved many ingredients but was very easy to make. Two things I did differently: 1)I accidentally used semi sweet chocolate instead of bitter sweet, 2) I didn't strain the pudding before chilling because it was already 11pm at night.
The pudding turned out rich and spicy but I think it would have been even better had I used the right chocolate. I guess I need to do this again soon!
I made the pudding again last night. This time I remembered to use bitter sweet chocolates, but was 1/2 cup short of milk (2% milk). The pudding still came out a bit grainy and very thick. It was more like a mousse than a pudding. still tasty though.
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