In a heat resistant bowl mix the black cocoa, cornstarch, spices and salt. Slowly mix in the cream until it comes together- The paste will be quite thick. Add the eggyolks and whisk well.

Place the milk and sugar in a pan with the vanilla and heat it up so the sugar dissolves. Bring it to a gentle simmer ( do not to boil it!) and remove from heat.

Slowly whisk in the warm milk over the cocoa/egg mix, don’t pour it all at once or it will curdle. Once you have poured the whole thing in, put the pudding mix back into the pot.

Cook the pudding mix by placing the pot over medium heat – use a wooden spoon to stir and make sure to scrape every corner of the pot while stirring. Once the mexican chocolate pudding comes to a full boil, let it bubble for about 2-3 minutes and remove from heat.

While the pudding is still hot, add the chopped chocolate and stir until combined ad smooth.

Transfer the mix into a bowl and put some plastic wrap onto the surface of the pudding so it doesn’t get a gross skin. Let your pudding chill.

Place the roasted pistachios on a tray lined with a silicon mat.

Now: Make the caramel: place the sugar in a pot and add a splash of water (about 5 tablespoons). Turn on the heat on medium and gently. Watch it carefully. Once the mix turns caramel brown (as opposed to black or blond), quickly remove from the heat and drizzle over your pistachios. NOW QUICKLY sprinkle some salt before the caramel cools down.

Once the brittle is cold, break it apart into small chunks. Pick the prettiest pieces for your dessert presentation and save the rest for late night munchies :-) It`s divine!

Now it’s time to assemble!

Scoop out some pudding or pipe it with a freezer bag into your glasses and add a dollop of creme fraiche, whipped cream or sour cream!

Decorate your Mexican Chocolate Puds with a nice piece of britte and enjoy