Spicy Chocolate Pudding Recipe- Chili Peach & Cocoa Dessert

Last Updated on 2 months by Neha Deshmukh

Spicy Chocolate Pudding Recipe – Chili Peach & Cocoa Dessert

Hey everyone! I’m so excited to share this recipe with you – it’s a little bit unexpected, a little bit daring, and totally delicious. I first stumbled upon the idea of chili and chocolate together during a trip to Mexico, and I’ve been experimenting ever since to bring those flavors home in a way that feels comforting and familiar. This Spicy Chocolate Pudding with Chili Peach is the result, and trust me, it’s a dessert you won’t soon forget!

Why You’ll Love This Recipe

This isn’t your grandma’s chocolate pudding (unless your grandma is really cool!). The subtle heat from the chili beautifully complements the rich cocoa, and the grilled peaches add a burst of fresh, caramelized sweetness. It’s a surprisingly sophisticated dessert that’s still incredibly easy to make. Plus, it’s a fantastic conversation starter – everyone always asks what makes it so special!

Ingredients

Here’s what you’ll need to whip up this spicy-sweet treat:

• ?? cup all-purpose flour
• 3 tablespoons cocoa powder
• ?? cup sugar
• 1½ teaspoon baking powder
• Pinch of salt
• ?? cup milk
• 2 tablespoons softened butter
• 1 egg
• 1 medium red chili
• ?? cup warm water
• 50 gram chocolate (about 1.75oz)
• 2 tablespoons water
• 1 teaspoon chili powder
• Heavy whipping cream
• 2 peaches

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Red Chili: Don’t be scared! The chili adds a lovely warmth, not overwhelming heat. I prefer using a Kashmiri chili for its vibrant color and mild spice, but you can adjust the amount (and type!) to your liking.
• Cocoa Powder: Quality matters. A good cocoa powder will give you a richer, more intense chocolate flavor. I like to use a Dutch-processed cocoa for this recipe.
• Peaches: You want peaches that are ripe but still firm enough to hold their shape on the grill. Slightly underripe is better than mushy! They should yield slightly to gentle pressure.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F).
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Get everything nicely combined – no lumps allowed!
3. Now, add the milk, softened butter, egg, and warm water to the dry ingredients. Mix until you have a smooth, beautiful batter. Don’t overmix, though!
4. Here’s where the magic happens: grate the red chili directly into the batter. Mix it in well.
5. Pour the batter into 4 oven-safe pudding bowls, filling them about halfway. They’ll rise while baking, so leave some room.
6. Place the pudding bowls on a baking sheet and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the puddings are baking, let’s make the chocolate sauce. Melt the chocolate in the microwave in 20-30 second intervals, stirring in between, until smooth. Stir in the water and chili powder until everything is nicely combined.
8. Whip the heavy cream until it forms soft peaks. You can do this by hand or with an electric mixer.
9. Cut the peaches into wedges and grill them on a pan until they’re beautifully caramelized. A little char is good!
10. To assemble, drizzle the warm chocolate sauce over the puddings, top with a dollop of whipped cream, and arrange the grilled peach wedges on top.

Expert Tips

• Don’t skip the warm water! It helps activate the cocoa powder and creates a lighter, fluffier pudding.
• If you don’t have oven-safe pudding bowls, you can use ramekins or even mugs.
• For a more intense chocolate flavor, add a tablespoon of instant coffee granules to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she loves making this with plant-based butter, almond milk, and an egg replacer. It works beautifully!
• Gluten-Free Adaptation: My sister, who’s gluten-free, uses a gluten-free flour blend instead of all-purpose flour. Just make sure it’s a blend designed for baking.
• Spice Level: Adjust the amount of red chili to your preference. Start with half a chili if you’re unsure, and add more to taste.
• Festival Adaptation: This would be a stunning dessert for Diwali or Christmas! You could garnish it with edible gold leaf or festive sprinkles.

Serving Suggestions

This pudding is best served warm, right after assembling. It pairs perfectly with a cup of chai or a glass of dessert wine.

Storage Instructions

Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat gently before serving. The grilled peaches are best enjoyed fresh, but you can store them in the fridge for a day or two as well.

FAQs

Let’s answer some common questions:

1. Can I use dark chocolate instead of milk chocolate for the sauce?

Absolutely! Dark chocolate will give the sauce a richer, more intense flavor. I sometimes use 70% cacao for a really decadent treat.

2. What type of red chili is best for this recipe?

Kashmiri chilies are my go-to for their mild heat and beautiful color. But you can experiment with other varieties like Serrano or Thai chilies if you want more spice.

3. Can I prepare the pudding batter ahead of time?

Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. Give it a good stir before pouring it into the pudding bowls.

4. How do I prevent the pudding from becoming too dense?

Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in a dense pudding.

5. Is it possible to grill the peaches indoors if I don’t have a grill pan?

Definitely! You can use a regular frying pan or skillet. Just make sure it’s well-heated and lightly oiled.

Enjoy! I really hope you give this Spicy Chocolate Pudding a try. Let me know what you think in the comments below!