Spiced Chocolate Pudding with Salted Whipped Cream
 
Ingredients
  • 2 dried ancho chile peppers, chopped with seeds or 1 tsp ancho chile powder
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar
  • 1.2 cup cocoa powder
  • pinch of crushed red pepper flakes
  • 4 egg yolks
  • ⅓ cup cornstarch
  • For the topping:
  • 2 cups heavy cream
  • 1 TBSP salt
Instructions
  1. If using the ancho chile peppers- stick them in the oven for 5 minutes to toast them. If using the powder skip this step.
  2. In a 2 quart pot over medium heat combine the chile pepper, cream, milk, sugar, cocoa and red pepper flakes. Bring to a scald (not a boil- just heat until film forms on the top of the liquid)
  3. In a large mixing bowl, combine the egg yolks with the cornstarch. Now we need to temper. Ladle two scoops of the chocolate milk mixture into the eggs slowly, whisking constantly. Slowly whisk the now-tempered egg mixture back into the rest of the chocolate in the pot. Continue to stir on low heat 3-4 minutes. Mixture will come together and begin to thicken. It will become even thicker as it cools.
  4. Strain the mixture to remove the chile peppers (if using) and pour into your choice of container or bowl. Refrigerate to cool or serve warm with whipped cream.
  5. For the cream- Combine the heavy cream and salt in a large bowl. Beat with a hand mixer for by hand for 2-3 minutes (if using mixer or 8 minutes if using hand). Beat until medium peaks form. Serve on top of the pudding. Enjoy!
Notes
recipe courtesy of The Busy Mom's Cookbook
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/08/01/spiced-chocolate-pudding-with-salted-whipped-cream/