Chile Chocolate Lime Martini Pudding

Ingredients
U.S. Metric Conversion chart
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish
Directions

Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques

Note: When it's time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.

Variation: If you don't have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.

Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.

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