New Mexico is called the “Land of Enchantment” for several reasons. The natural beauty is as striking as anything found in Rockies or the Southwest. The history is deep. And an intoxicating blend of different cultures greets any traveler through this land. Another enchanting aspect of New Mexico? The food. And what delicious food there is to be had for any hungry outdoors person post-trip. Hatch chiles are delectable. Mole sauces delight the palate. And fresh sopapillas warm from the oven with fresh and local honey is a memorable accompaniment to any meal.

After a recent trip to New Mexico, I was again immersed in the flavors of this area. Out of this trip, this take on a traditional savory chocolate recipe was inspired. Instant chocolate pudding or mousse combined with cinnamon, chili powder, milk, and butter create a simple, but pleasing, dessert that has a taste of the southwest. Prepare at home, finish at camp. And enjoy watching the blazing colors of a Southwest sunset.

Ingredients

• 3 oz package of instant chocolate pudding or mousse
• ¼ cup Nido milk powder
• ½ tablespoon powdered butter for a creamier taste.
• ¼ tsp cinnamon
• ¼ or ½ tsp red chili powder. Add more chili powder for more heat. I like to use Ancho chili powder as it has a more subtle and nuanced flavor that pairs well with sweeter dishes.

At Home

• Mix all ingredients thoroughly in a resealable food storage bag

At Meal Time

• Add one cup of water to the bag and stir well.
• Let mixture sit for about ten minutes until it sets
• You can place the bag in a pot of cold water to quicken the process

This recipe will serve two backpackers. Or one hungry traveler who has explored the backcountry of New Mexico. And deserves a big dessert to go with the big scenery.

Editor's Note: This recipe by contributor Paul Magnanti originally appeared in Issue 34 of TrailGroove Magazine. You can read the original article here.