1 cup sugar
6 Tbs unsweetened cocoa powder
1/3 cup cornstarch
1 tsp cinnamon
1 pinch salt
2 large eggs, plus
4 egg yolks
4 cups milk (2% fat)
8 oz best-quality semisweet chocolate, chopped
4 Tbs butter
2 tsp instant espresso coffee powder
2 tsp vanilla extract
Whipped cream, (optional)


Combine the sugar, cocoa powder, cornstarch, cinnamon and salt in a large bowl. Whisk the eggs and egg yolks together in a separate bowl. Add to the sugar mixture and whisk well to make a smooth paste. Set aside.
Scald the milk in a large, heavy saucepan over medium heat. Remove from the heat immediately. Whisking constantly, add 1 cup of the hot milk to the egg mixture and continue whisking until smooth. Slowly pour this mixture back into the hot milk in the saucepan and continue whisking until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until thickened and the mixture boils slowly (large bubbles will form), 5 to 7 minutes. Remove from heat and add the chopped semisweet chocolate, butter, instant coffee and vanilla. Continue whisking until smooth.
Scrape pudding into 8 dessert dishes and cool to room temperature. Cover with plastic wrap and refrigerate until well chilled. Serve, dolloped with whipped cream, if desired.
This recipe yields 8 servings.
Per serving (without whipped cream): 430 calories, 56g carbohydrate, 9g protein, 20g fat, 180mg cholesterol.
Comments: Chocolate is a favorite in Mexico and marries well with cinnamon; therefore, I spiked our pudding with the spice. You might want to top it off with a dollop of whipped cream.