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Mexican Chocolate Pudding

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6

Once you’ve tasted homemade chocolate pudding—and discovered how simple it is to prepare—you’ll never consider instant again. This version has the flavors of Mexican chocolate, imbued with cinnamon and just a hint of heat from cayenne. The pudding is a healthy alternative to high-fat chocolate ice cream, and the creamy texture is deceiving.


  • 1/4 cup firmly packed light brown sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 2 cups low-fat (2%) milk
  • 2 egg yolks
  • 4 oz. bittersweet chocolate, finely chopped
  • 1/2 tsp. pure vanilla extract


In a small bowl, stir together the brown sugar, cornstarch, cinnamon, cayenne and salt. Set aside.

In a saucepan, whisk together the milk and egg yolks. Add the brown sugar mixture and whisk to mix well. Set the pan over medium heat and bring to a simmer, stirring constantly with a heatproof rubber spatula or a wooden spoon until the sugar is dissolved and the mixture begins to bubble around the edges of the pan, about 5 minutes. Cook gently, stirring constantly, for 1 minute more, then remove from the heat. Stir in the chocolate until melted and smooth, then stir in the vanilla. 

Spoon the pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth the tops. Place a piece of waxed paper directly on the surface of each pudding to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold. Serves 6.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).