Cozy up by the fire with a new batch of Winter-themed recipes. For this recipe, a childhood favorite gets a little heat; with this Spiced Chocolate Pudding you’re sure to keep warm all winter long. FULL RECIPE BELOW.

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Shot and Directed by Eric Slatkin
Food Stylist: Sienna Degovia - [ Ссылка ]
Producer: Joanna Gryfe
Culinary Assistant: Hannah Canvasser
AC: Dylan Neal
AC: Matthew Holland
Editor: Jacob Metiva

Title Graphics: Lydia Baillergeau - [ Ссылка ]

MUSIC:
“Just an Hour of Love” by Frankie Trumbauer & his Orchestra
Courtesy of JSP Records
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RECIPE: Spiced Chocolate Pudding
Serves 6

INGREDIENTS:
-¼ cup Dutch-processed cocoa
-1/2 cup sugar
-2 tablespoons cornstarch
-¾ teaspoon ground cinnamon
-¼ teaspoon Ancho chile powder
-⅛ teaspoon Cayenne pepper
-1/4 teaspoon Kosher salt
-1 tablespoon pure vanilla extract
- 3 cups half and half         
-3 large egg yolks
-4 ounces 60% bittersweet chocolate, chopped
-4 tablespoons unsalted butter, cut into chunks
-Whipped cream, for garnish
-Cayenne pepper, for garnish

PROCESS:
-Add cocoa, sugar, cornstarch, cinnamon, chile powder, cayenne, and salt to a large glass bowl. Whisk together to blend ingredients.
-In a separate bowl, whisk in the half and half, egg yolks, and vanilla until smooth.
-Place saucepan over medium heat, add mixture, and whisk as it heats.
-It will slowly begin to thicken. Once thick enough to coat the back of a spoon (about 5 minutes), stir in the chocolate and butter to melt.
-Pour the mixture through a fine mesh sieve into the individual serving bowls. Cover with plastic wrap- pressing the wrap onto the surface of the pudding to prevent a skin from forming.
-Refrigerate for 3 hours so it can further thicken as well as chill.
-Remove plastic wrap and use the back of a spoon to smooth out the surface of each pudding.
-Top with a dollop of whipped cream and sprinkle with a pinch of cayenne pepper.

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