Recipe Archives->Mexican->Chocolate Pudding

Oaxacan Chocolate Pudding
Makes 12 Servings
 
1/2 cup raisins
1/3 cup mescal or tequila
3 1/2 cups 1/2-inch bread cubes
1 pound Oaxacan chocolate, broken into pieces (or 16 oz semisweet chocolate,
  1 teaspoon cinnamon and 1/4 teaspoon almond extract)
1/2 cup strong coffee
3 large eggs
1 cup heavy cream
1/2 cup sour cream
1/2 cup granulated sugar
1 teaspoon Mexican vanilla or vanilla

Preheat the oven to 350F.

Put the raisins in a small mixing bowl and add the mescal. Leave
the raisins to soak for 1 hour.

Spread the bread cubes on a baking sheet and bake until lightly
toasted, 10-12 minutes. Set aside.

Put the chocolate in a double boiler over medium heat. When the
chocolate begins to melt, stir until smooth, add the coffee to the
chocolate, stir until smooth with a wire whisk.

Stir the eggs, cream, sour cream, sugar and vanilla in a medium
bowl with a whisk until blended. Stirring continuously, pour in the
chocolate and stir until thoroughly blended.

Stir the raisins, mescal and toasted bread cubes into the bowl.
Set aside at room temperature until the bread soaks up the mixture,
about 2 hours. (This can be done a day ahead.) 

If done ahead, preheat the oven to 350F.

Bring a kettle of water to a boil.

Divide the pudding mixture into twelve 6-8 ounce buttered ramekins.
Put them in a baking pan large enough to hold them all without
touching. Put the pan on the oven shelf, and pour in the boiling
water to halfway up the sides of the ramekins.  Bake until the
puddings are fully set but still moist, 45-55 minutes. Place the
ramekins on a rack. Puddings will puff up and sink as they cool.
After 15 minutes, remove pudding from the ramekins.


8 ounces mandarin orange or regular orange juice
1 1/2 cup mango, raspberry or strawberry puree
2 tablespoons sugar
1-2 tablespoon Cointreau
                                                                                
In a saucepan, over medium heat, reduce the juice and sugar to 3
ounces of liquid. When cool, add the puree and the Cointreau.

                                                                                
1 cup whipping cream or creme fra1che
1/2 teaspoon vanilla
1-2 ounces Mexican chocolate

Whip the cream and vanilla.

Spoon the puree on a plate, place the pudding in the middle and top
with cream. Dust with finely grated chocolate.

Printable version: chocolate-pudding.txt.