Cinnamon-Spiced Chocolate Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky dark chocolate pudding infused with warm cinnamon, perfect for a sweet Cinco de Mayo finale. This Mexican-inspired Cinco de Mayo recipe (vegan), ready in about 22 minutes, pairs bittersweet chocolate, milk, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt chocolate in a double boiler over simmering water, 3-5 minutes, stirring until smooth.
  2. Step 2: Whisk in milk, heavy cream, sugar, cinnamon, and salt until fully combined.
  3. Step 3: Cook over low heat for 5-7 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
  4. Step 4: Pour into ramekins, cool to room temperature, then chill uncovered for 2 hours before serving.

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