Mexican chocolate pudding gets its rich flavor from bittersweet chocolate, with cinnamon and orange zest adding just enough warmth and brightness. Serve this easy dessert warm from the saucepan or chilled with whipped cream and raspberries.
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Post last updated September 28, 2026.
Of course I have a pudding recipe for you—how could I not?
Years ago, a friend told me, “I just make mine from a box,” and I immediately wanted to know if chocolate pudding from scratch could feel almost as straightforward.
Turns out the biggest hurdle is chopping the bittersweet chocolate. If that’s the one step you’d rather skip, use bittersweet chocolate chips; after that, it’s whisk, whisk, whisk.
Back when my kids were little, I joked that a small bowl of homemade pudding might lure them home from wherever they’d wandered off to. They’re older now, but I’d still try it.
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Plant Powered Mexican Cookbook
Buy Now →Mexican Chocolate Pudding Ingredients
- Granulated sugar: Sweetens the bittersweet chocolate without covering up its flavor.
- Cornstarch: Thickens the pudding without egg yolks and gives it a creamy texture; whisk it with the other dry ingredients so it doesn’t clump when the dairy goes in.
- Orange zest: Brightens the chocolate; avoid the bitter white pith.
- Ground cinnamon: Adds the warmth that brings Mexican hot chocolate to mind.
- Kosher salt: I always use Morton kosher salt; use less if substituting fine sea salt.
- Half-and-half: This blend of milk and cream gives the pudding a richer base than whole milk; find it in the refrigerated dairy section.
- Bittersweet chocolate: This dark chocolate gives the pudding its deep flavor; chop a baking bar into smaller pieces so it melts quickly, or use bittersweet chips.
- Vanilla extract: Goes in off the heat to round out the chocolate and orange.
- Whipped cream and raspberries: Optional, but freshly whipped heavy cream and tart berries are awfully good on top of the pudding.
How to Make Mexican Chocolate Pudding
step one
Combine sugar, cornstarch, orange zest, cinnamon, and salt in a medium saucepan. Whisk until pieces of orange zest are thoroughly combined with the rest of the ingredients (you may need to use your fingers to really rub them in there).
step two
Place over medium heat and slowly whisk in about a third of the half-and-half. Keep slowly pouring in the half-and-half, whisking continuously until all the half-and-half has been added and the mixture is smooth.
step three
Slowly bring to a boil (this should take about 10 minutes. You want to give the cornstarch time to cook). When the mixture starts to boil, remove from the heat and stir in the chocolate and vanilla. Keep stirring until the chocolate is melted and the mixture is smooth.
step four
Spoon into serving bowls and either serve warm or press small pieces of plastic wrap directly over the pudding and refrigerate until cold. Serve with hefty dollops of freshly whipped cream and raspberries.
Why Bittersweet Chocolate Works Here
Bittersweet chocolate gives this pudding its flavor and body. Chop a bar into small pieces so it melts smoothly, or use bittersweet chips. Cocoa powder and sweetened Mexican chocolate tablets aren’t direct swaps.
For more chocolate and cinnamon, try my Mexican hot chocolate crinkle cookies; for a dessert made with Mexican chocolate, try my chocolate sweet tamales.
Tips for Making Smooth Pudding
- Keep the heat at medium. Cranking up the burner can scorch the half-and-half before the cornstarch has a chance to thicken it. Give the pudding time to come to a slow boil.
- Keep that whisk moving. Sweep across the bottom and into the corners of the pan as the mixture heats. When you see the first bubbles break the surface, take it off the heat and stir in the chocolate and vanilla.
- Cover the pudding itself if you’re chilling it. Press plastic wrap directly against the surface so a skin doesn’t form. If you’re a pudding-skin person, cover the bowl without touching the pudding. I won’t interfere.
Why Is My Homemade Chocolate Pudding Lumpy or Thin?
If it’s lumpy: Little bits of orange zest are expected; pale, floury clumps are usually cornstarch that didn’t get whisked in before the mixture heated. Whisk well, then, if you still see lumps after the chocolate melts, pour the warm pudding through a fine-mesh strainer before dividing it among bowls.
If it’s thin: Give the mixture time to reach its first boil. Keep the heat at medium and the whisk moving rather than turning up the burner to hurry it along. Remember that warm pudding is softer and thickens further as it cools.
Warm, Chilled, and Make Ahead
Warm pudding is softer and lovely with a spoonful of whipped cream melting into it. Chilled pudding sets more firmly and can wait in the refrigerator while you deal with the rest of dinner. Whichever way you serve it, add the raspberries at the end so they stay fresh.
For a dinner party or special occasion, portion the pudding into small bowls ahead of time. Put out a little extra whipped cream and berries so people can help themselves. I often serve the pudding with Mexican wedding cookies for dipping.
If you’re planning a spread of chocolate-y desserts, add flourless Mexican chocolate cake or churros with chocolate sauce.
For another spoonable dessert, there’s my arroz con leche, fresas con crema and dulce de leche parfaits.
FAQs
Yes. Use 6 ounces bittersweet chocolate chips and stir them into the hot pudding off the heat until fully melted. A bar gives you control over how finely you chop the chocolate, but chips save a step.
I wouldn’t swap them here. The packed 1/2 teaspoon zest adds orange flavor without adding liquid to the pudding; juice would change the mixture and won’t give you the same fragrant finish.
The pudding is hot enough to melt the chopped chocolate. If the mixture gets too hot the chocolate with seize and not melt properly.
No. It’s ready to eat warm as soon as the chocolate has melted. Refrigerate it if you prefer a colder, firmer pudding or want to get dessert done ahead of time.
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the 1/2 cup granulated sugar, 3 tablespoons cornstarch, packed 1/2 teaspoon orange zest, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Rub any clumps of zest into the sugar with your fingertips so it is evenly distributed.
- Set the saucepan over medium heat. Slowly whisk in about 1 cup of the 3 cups half-and-half and whisk until smooth, then gradually add the remaining 2 cups, whisking continuously until smooth.
- Bring the mixture slowly to a boil, whisking across the bottom and into the corners of the pan, about 10 minutes. As soon as it begins to boil, remove the pan from the heat and stir in the 6 ounces chopped bittersweet chocolate and 1 teaspoon vanilla extract until the chocolate has melted and the pudding is smooth.
- Divide the pudding among six serving bowls. Serve warm, or press plastic wrap directly against the surface of each portion and refrigerate until cold. Top with freshly whipped cream and raspberries, if desired.
I absolutely love these flavors and we make a dairy free version of this- but I may have to indulge in the real thing with this recipe!