4 cups whole milk
1/3 cup instant coffee granules
3 ounces Mexican chocolate (1 tablet), chopped
1/3 cups cornstarch
1/2 cup sugar
1/4 teaspoon chipotle powder
3/4 teaspoon kosher salt
1 cup heavy cream
2 Tablespoons confectioner’s sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Small pinch kosher salt
Mexican chocolate shavings or cinnamon
Prepare Pudding: Whisk together milk, coffee granules, chopped chocolate, cornstarch, sugar, chipotle powder and salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil for 1 minute, stirring constantly, until thick. Pass the pudding through a sieve into a clean metal bowl over an ice bath and cool, whisking often, about 5-10 minutes until chilled. Pour into ramekins and chill for 20 minutes, covered in plastic wrap.
Prepare Whipped Cream: Beat cream with sugar, vanilla, cinnamon and salt using an electric mixer or by hand with a whisk just until soft peaks form.
Serve: Spoon a dollop of whipped cream onto puddings and serve immediately. Garnish whipped cream with grated or shaved Mexican chocolate or cinnamon.
Recipe created by Parties That Cook®