Mexican Hot Chocolate Pudding
1/2 cup Packed Brown Sugar
1/3 cup Unsweetened Cocoa Powder
2 Squares (1 Ounce Each) Semisweet Chocolate, coarsely chopped
3 Tbsp Cornstarch
1/8 tsp Ground Cinnamon
1/8 tsp Salt
2 cups Reduced Fat Chocolate Milk, divided
1/2 cup Reduced Fat Sour Cream
1-1/4 tsp Vanilla Extract
Garnish:
Additional Sour Cream
Additional Cinnamon, for sprinkling
DIRECTIONS:
In a medium saucepan, combine the brown sugar, cocoa powder, chopped chocolate, cornstarch, cinnamon, and salt. Place on stove over medium heat and whisk in 1 cup of the chocolate milk. Cook and stir until chocolate melts.
Gradually stir in the remaining 1 cup of chocolate milk and the sour cream. Cook, stirring constantly, until mixture is thick and smooth and bubbles pop on the surface, about 8-9 minutes. Remove pan from heat and stir in vanilla.
Pour mixture into serving dishes and immediately place a piece of plastic wrap directly touching the surface of the pudding. Cool slightly, then refrigerate until cold, or overnight.
To serve, place a small dollop of sour cream on pudding and sprinkle with cinnamon.
~from betterrecipes.com
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Always in spirit...
Oh wow -- chocolate pudding made with sour cream sounds rich and delicious.
ReplyDeleteOh, no! This is scary! I don't start planning Christmas until after Thanksgiving! Maybe your blog will be the nudge I need to start getting ready a little earlier this year! ;)
ReplyDeleteMmm... this looks decadent! Thanks for sharing the recipe!
ReplyDeleteThat sounds really good. I've had chocolate with cinnamon but I'll bet the sour cream is a really nice addition.
ReplyDeleteRecipe sounds so good!
ReplyDelete