Mexican Hot Chocolate Pudding
Submitted by: Kristina_Vanni
- Servings: 4-6
|½ cup||Packed Brown Sugar|
|⅓ cup||Unsweetened Cocoa Powder|
|2||Squares (1 Ounce Each) Semisweet Chocolate, coarsely chopped|
|⅛ tsp||Ground Cinnamon|
|2 cups||Reduced Fat Chocolate Milk, divided|
|½ cup||Reduced Fat Sour Cream|
|1-1-/4 tsp||Vanilla Extract|
|Additional Sour Cream|
|Additional Cinnamon, for sprinkling|
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.