Here is an easy paleo chocolate pudding recipe that’s inspired by Mexican hot chocolate. It can all come together in less than 10 minutes, and is perfect for whenever you have a chocolate craving! And it has the perfect hit of spice to make it interesting!
I’m not gonna lie, this is one of my favorite desserts I’ve made in a while. It’s chocolate, thick, and subtly spicy. The perfect balance of sweet and spice and hits the spot every time that chocolate craves come creeping back.
As I like to do when I find recipes like that, I test all the variations I can to simplify the recipe without losing any of the flavor or texture of the dish. I think I did pretty well with this one if I do say myself!
This easy mexican hot chocolate pudding recipe comes together super quickly, sets up in just a few hours in the fridge, and is a sophisticated take on chocolate pudding. It also can be made paleo!
Mexican Hot Chocolate Pudding in Less than 10 Minutes
- 4 ounces of semi-sweet chocolate chips
- 2 eggs
- 1 tsp of vanilla extract
- ¼ cup of honey
- ¾ cup of heavy cream or coconut milk
- ½ tsp of cinnamon
- A pinch to ¼ tsp of cayenne pepper depending on how spicy you like it
- In a blender, combine the chocolate chips, eggs, vanilla extract, and honey until combined. Add in the cinnamon and cayenne pepper, blend a little more.
- In a microwave, heat up the cream/coconut milk until warm to the touch. Pour into the blender and combine until smooth.
- Pour into four small glasses or jars, and let chill in the fridge for 3 hours or until set.
- Top with whipped cream if you want!