Mexican Hot Chocolate Pudding

In a heavy-bottomed saucepan over medium heat, combine the cornstarch, sugar, cinnamon, and salt. Then stir in the milk and cook, whisking constantly, until the mixture thickens, about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).

Remove pan from heat and stir in chopped chocolate and vanilla. Stir until chocolate is melted and fully incorporated.

Strain the mixture into a bowl through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture. I use 4 ounce ramekins and the recipe made enough for 6. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for a couple of hours.

I like to garnish with freshly whipped cream and ginger snaps.

Recipe adapted from The Essence of Chocolate (Scharffenberger).