This Cacao Nib Mexican Chocolate Pudding is easy and tastes so much better than store bought pudding. It has a great kick to it with cacao nibs, cinnamon, and cayenne pepper – one way to spice up Valentine’s Day and impress your better half.
Cacao nibs have a chocolatey taste, but they’re definitely much less sweet. The nibs contain theobromine, the bitter alkaloid part of the plant. This is found in tea and the component is similar to coffee. Theobromine means “food (broma) of the gods (theo)”, which is a pretty apt description for chocolate, tea, and coffee. (source).
Cacao Nib Mexican Chocolate Pudding
3 large egg yolks, beaten
1 cup Dutch cocoa powder
3/5 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
3-4 cups milk
3/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon vanilla extract
1 teaspoon cacao nibs
In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch, salt, and 2 cups of the milk. Stir constantly as it boils and thickens, about 8-10 min to avoid lumps. Reduce the heat to low.
Pour some of the hot mixture into another bowl with your egg yolks, then stir the egg yolks back into the hot mixture to temper it (slowly cook it without scrambling). Stir constantly until the mixture thickens to the consistency of pudding. Add the remaining 1-2 cups of milk to reach your desired thickness. Mix in the cinnamon, cayenne pepper and vanilla extract. Remove from the heat.
Place plastic wrap over the saucepan to prevent a skin from forming, and then cool (I chilled mine in the fridge overnight). To serve, spoon into ramekins and top with cacao nibs. Enjoy!