Sweet And Spicy Mexican Hot Chocolate Pudding Torte
Serving Size / Yield
- 2 C heavy cream
- 2 C milk
- 2 tsp vanilla extract separated
- 1 C sugar separted into halves
- 1 ½ tsp ground cinnamon
- ½ tsp ancho chili powder
- 1/4 C cocoa powder
- ½ C chocolate liqueur
- 4 egg yolks
- 1/2 bar of milk chocolate bar chopped
- 4 T butter or margarine
- 4 T cornstarch
In a medium sauce pan combine the sugar, cocoa, spices, 2 tablespoons cornstarch and 2 egg yolks. Mix well. Over a low heat slowly whisk in the milk and liqueur, continue to whisk until the mixture is smooth. Let simmer/boil for about two minutes. Take off heat. Whisk in 2 tablespoons of butter and the vanilla. Set aside.
In another saucepan combine the rest of butter and chocolate bar over a low medium heat and whisk until combined. Add sugar, cornstarch, whisk until combined. Slowly add the cream whisking to ensure mixture stays smooth.
In individual dessert bowls or cups, layer the spicy pudding and the milk chocolate pudding. Alternating each flavor to create a torte. Place them in the refrigerator to let set for about an hour. Serve cool.