I got a very special treat for youuu! It’s a mix of Latin awesomeness (cinnamon + nutmeg notes) and chocolate decadence. You can’t go wrong with that! And let’s face it, winter is still going to hang around for a bit (with a nasty frozen grip!), so you might as well treat yo self!

Go grab your apron and meet me in the artful kitchen.

Mayan Dark Chocolate Pudding with Salted Caramel Pistachios
Makes around 8 servings

INGREDIENTS:

For the pudding

– 1/2 cup of dark chocolate chips (if using the fancy kind, then chop it finely)
– 3 Tablespoons of cocoa powder
– 3 Tablespoons of corn starch
– 1/4 teaspoon of salt
– 1 cup heavy cream
– 3 large egg yolks
– 2 1/2 cups whole or 2% milk
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– Scant 1/4 teaspoon nutmeg (if possible, use freshly grated)
– 2 teaspoons of cinnamon

For the salted caramel pistachios

– 1/2 cup of plan pistachios
– 1/4 cup of sugar
– splash of water
– sea salt crystals

MAKE IT!

1. In a heat resistant bowl mix the cocoa, cornstarch, cinnamon, nutmeg, and salt. Slowly mix in the cream until it comes together (it’ll be quite thick). Add the eggs and whisk.

2. Place the milk and sugar in a pan and heat it up so the sugar dissolves. Bring it to a gentle simmer (careful, do not to boil it!). Remove from heat.

3. Slowly whisk in the warm milk over the cocoa/egg mix, don’t pour it all at once or you’ll have scrambled chocolate eggs (Oh nasstaay). Once you have poured the whole thing in, put the pudding mix back into the pot.

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

5. While the mix is still hot, add the chocolate chips and vanilla and stir until they are combined.

6. Transfer the mix into a bowl and put some plastic wrap onto the surface of the pudding (so it doesn’t get a “skin”). Let it chill.

While that’s chillin’, make your caramel pistachios!

1. Place pistachios on a tray lined with a silpat (or a baking mat of any kind).

2. Make the caramel: place sugar in a pot and add a splash of water (about 3 tablespoons). Turn on the heat on medium and gently swirl here and there. Notice how the bubbles get thicker as it cooks. Once it turns caramel brown (NOT black or light blond), quickly remove from the heat and CAREFULLY drizzle over pistachios. Sprinkle some salt before the caramel cools down.

3. Once it’s cold, break it apart into small chunks

Now it’s time to assemble these mayan treasures!

Get some cups, add the chilled pudding, and top with salty caramel pistachio chunks. Sit down and taste the latin party in yo mouth!!

I know it seems a bit of process, but seriously it’s not hard at all, it took me a couple hours to do the whole thing. You totally deserve this!! MAKE IT!

Photos and Styling: The Artful Desperado
Pudding recipe adapted from The Kitchn.