Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 to 4 ounces Hershey's chocolate bar
  • 1 cup plus 3 tablespoons self rising flour
  • 7 tablespoons cocoa powder, divided
  • ½ cup ground almond flour
  • 1 cup sugar
  • ½ cup plus 2 tablespoons chopped Mexican Chocolate or dark chocolate
  • ¾ cup whole milk
  • ½ stick butter, melted
  • 1 egg, beaten
  • ½ cup raw, dark sugar
  • 1¼ cup boiling water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cup boiling water
  • 8 ounces heavy whipping cream
  • 2 or 3 tablespoons sugar
  • ½ teaspoon vanilla
Instructions
  1. Melt Hershey's bar and spread very thinly over a 12 inch long piece of waxed paper. Cover the chocolate with another 12 inch piece of waxed paper. Roll the paper and chocolate into a thin cylinder and refrigerate until hard. Unroll the waxed paper breaking the chocolate into shards. Set aside.
  2. In a large mixing bowl, combine the self rising flour, 4 tablespoons of the cocoa powder, ground almonds and chopped chocolate. Stir with a whisk until well combined.
  3. In a separate bowl, stir together the milk, melted butter and egg. Then, add to the dry ingredients and stir until well combined. Cover with plastic wrap and let the batter rest at room temperature for 1 hour.
  4. Mix the raw sugar, remaining 3 tablespoons cocoa powder, cinnamon and nut meg together. Pour in boiling water and stir until dissolved, set aside.
  5. Preheat oven to 350 degrees.
  6. After the batter has rested, preheat oven and prepare 6 individual ramekins with butter and flour or non-stick kitchen spray.
  7. Divide batter into the ramekins leaving about ½ inch of room at the top for batter to expand.
  8. Pour hot water, cocoa powder mixture evenly over the batter in each ramekin (about ¼ cup of liquid in each).
  9. Place ramekins on a sheet pan and bake for 20 minutes at 350 degrees. Turn the oven down to 325 and bake for another 8 minutes or until the cake layer on top is set but the bottom still has a rich, chocolatey sauce. Do not over cook or they will be come firm like a cake. Remember, they will continue to cook in the warm ramekins after they are removed from the oven.
  10. While the puddings are cooking, whip the cream with sugar and vanilla.
  11. Garnish with chocolate shards and top with whipped cream.
  12. Serve warm from the oven.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/desserts/warm-mexican-chocolate-pudding-recipe/