We had some friends over for dinner last night and served braised pork tacos and this for dessert. I don’t suspect this is a traditional Mexican dessert but I like it because it is different, has great flavor depth and is very easy to make.
I originally found this recipe in Gourmet Magazine and like to serve the cinnamon crisps with it to dip into the creamy chocolate and fluffy whipped cream.
Mexican Chocolate Pudding
1/2 cup packed dark brown sugar
1/4 cup unsweetened cocoa powder (use the best you can find)
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract
Accompaniments: lightly sweetened whipped cream; toasted slivered almonds
- Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
- Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute.
- Remove from heat and whisk in butter and vanilla.
- Chill in a bowl, surface covered with a piece of plastic wrap, until cold, at least 1 1/2 hours.
1 c. of sugar
2 T. cinnamon
- Heat about 1 inch of oil in a heavy pan
- Mix to taste the cinnamon and sugar in a large bowl. Check for flavor and adjust as needed.
- Cut the tortillas into small triangles
- The oil is ready when the end of a wooden spoon is placed in the pan and bubbles form around the edge.
- Fry 5-6 triangles at a time turning over when brown.
- Using a tongs remove the chips, shaking off the excess oil, and place directly into the bowl of cinnamon sugar.
- Shake the chips in the sugar to coat. Let them cool on a large pan before transferring to a serving dish.
- Repeat until all of the chips are fried.