Mexican Hot Chocolate Pudding

I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate.  Want some?  You know you do.  Sorry I can't share, but you can make your own.  Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way.  You won't believe how fast and easy the process is.

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning).

Simmer over medium heat, stirring constantly, until the mixture thickens.

Strain the pudding through a sieve to remove any lumps.

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Chill for a couple hours before serving. I like to garnish with freshly whipped cream and ginger snaps.

Mexican Hot Chocolate Pudding

serves 6 servings

Printable Recipe

Ingredients

• 1/4 cup cornstarch

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/8 teaspoon fine salt

• 3 cups whole milk

• 6 ounces semisweet chocolate, chopped fine

• 1 teaspoon pure vanilla extract

Directions

1. In a heavy-bottomed sauce pan over medium heat, combine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantly, until the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).

2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.

3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.

4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.

5. Chill for a couple hours. Optional garnish - freshly whipped cream and ginger snaps.

adapted from The Essence of Chocolate (Scharffenberger)

Mini Blackberry Crumbles

I found a set of 10 individual glass pie plates and thought they were so cute I bought them immediately.  I wasn't sure what to bake in them first, but then I found the most luscious blackberries at the market so I decided on mini crumbles.  Look at how cute they were when I pulled them out of the oven - and everyone loved being served their own mini pie plate.  I can't wait to use them again - maybe mini chicken pot pies next time :).

Mini Blackberry Crumbles

recipe makes 6 individual pies

Printable Recipe

Ingredients

• 1 pound blackberries (fresh or frozen)

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons cornstarch

• 1 1/2 teaspoons water

• 1 1/2 teaspoons freshly squeezed lemon juice

• 3/4 cup quick cooking oats

• 1/2 teaspoon fine sea salt

• 3/4 teaspoon ground cinnamon

• 6 tablespoons all purpose flour

• 6 tablespoons light brown sugar

• 6 tablespoons cold unsalted butter

Directions

1. Preheat oven to 375F.

2. Divide the blackberries evenly into 6 mini pie plates and place on a rimmed sheet pan (I used a 10x15 jelly roll pan).

3. In a small bowl, mix together the sugar, cornstarch, water, and lemon juice; pour evenly over the berries.

4. In a medium bowl, whisk together the oats, salt, cinnamon, flour, and brown sugar until well combined.

5. Use a pastry blender, or two knives, to cut the butter into the oat mixture until it resembles pea-size crumbs; distribute evenly over the berries.

6. Bake on the center rack of a preheated oven for about 15-20 minutes or until the juices are bubbling and the crumb topping is golden brown. Serve with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.