I made this as the dessert for my Feast of the Seven Fishes at Christmas, and it was the hit of the evening. The spice from the cinnamon gives it a nice warmth and the sea salt sprinkled on top makes a lovely salty-sweet combo. I'm a huge lover of chocolate pudding because the silky, rich texture is just so satisfying at the end of a meal, and this one is my favorite. Optional is adding some cayenne or other chili powder to make it into Mexican chocolate--always a nice change!

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