Chile Chocolate Lime Martini Pudding
Maura McEvoy
Serves: 6 Edit
Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min
Ingredients
· 1 cup(s) sugar
· 1/3 cup(s) cornstarch
· 2/3 cup(s) cocoa powder
· 2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
· 3 cup(s) 2% milk
· 1/4 teaspoon(s) salt
· 3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
· 8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
· 8 ounce(s) Mascarpone Italian cheese
· 1 tablespoon(s) tequila, optional
· 1 tablespoon(s) lime zest
· 8 slice(s) lime wedges, for garnish
·
Directions
1. Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
2. In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
3. In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
4. At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
