Mexican Chocolate Pudding with Chilli and Lime Mango Slices
Rich and dark, this pudding is stunningly sensuous. It's offset wonderfully well with mango slices marinaded in chilli and lime. It's the perfect dessert for a hot Valentine's Day date, but also great for entertaining.
Prep Time40 minutesmins
Cook Time17 minutesmins
Total Time57 minutesmins
Course: Dessert
Cuisine: Mexican
Keyword: chillies, dark chocolate, lime, mango, pudding
Melt the chocolate in a small saucepan over a gentle heat with the milk. Stir until almost smooth.
Take off the heat and add the rum.
Cream the butter with the sugar until well combined.
Seperate the egg, adding the yolk to the creamed butter mixture and placing the white in a clean bowl.
Beat the egg yolk well then beat in the chocolate mixture.
Sift in the dry ingredients and stir gently until just combined.
Whisk the egg white until stiff and fold into the chocolate mix. Spoon into four well buttered ramekins.
Place the ramekins in a tin filled with about 1 cm of water.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 15 to 20 minutes. You want the puddings to be well risen, but not in any way burnt and the insides to still be soft.
Run a knife around the edge of the puddings to loosen them, then turn out onto plates. Dust with cocoa and add some reserved lime zest to the top.
Serve with the mango slices.
Mango Slices
Meanwhile, peel and slice the mango. It can be a messy job.
Dissolve the sugar in a large pan with 1 tbsp of water over a low heat.
Turn up the heat and add the chilli flakes followed by the mango slices.
Allow to bubble away for a few minutes until the liquid has turned syrupy.
Remove from the heat and add the grated zest and juice of one well scrubbed lime.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.