Mint Chocolate Pudding Recipe
Rich and creamy pudding is a wonderful dessert. This mint chocolate version is as pleasing to the eyes as it is to the palate. Fresh mint and cookie crumble "dirt" give it a garden feel. Your guests are sure to be delighted.
The pudding itself is very easy to make. After making it from scratch, you’ll wonder why you ever made the boxed version. Fresh ingredients make the difference and because you control what goes in, you can even switch out the semi-sweet chocolate for a darker variety if you wish. The addition of mint and cookie crumble add an unexpected flavor and texture that won’t soon be forgotten.
From a technical standpoint, there are a couple of things to consider. First, while simple to make, this recipe requires attention. It is best to have all of your ingredients and tools handy before you start. Next, you must be sure to whisk briskly while slowly adding hot milk to your egg yolks. Failure to do so could result in chocolatey scrambled eggs. Passing the pudding mixture through a strainer is critical to ensure a smooth and creamy consistency. Lastly, the cling film must be placed directly on the surface of the pudding while chilling. This will prevent any pudding ‘skin’ from developing.
This dish is a wonderful dessert or anytime treat. Best of all, it is ideal for entertaining. The pudding can be made a day or two in advance. Then simply assemble the desserts just before serving.
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ⅓ cup cocoa powder
- ⅛ teaspoon salt
- 4 egg yolks
- 2½ cups milk
- ½ cup heavy whipping cream
- 4 ounces semi-sweet chocolate
- ½ teaspoon vanilla
- ½ mint extract
- 1 tablespoon butter, softened
- 24 chocolate wafer cookies
- Fresh mint sprigs
You will need:
- 8 Mason jars
- Cling film
- Mesh strainer
Whisk together the sugar, cornstarch, cocoa powder, and salt in a heatproof bowl. Whisk in ½ cup of the milk and mix well. Whisk in one egg yolk at a time. Set this mixture aside.
Place heavy whipping cream and remaining milk in a medium, heavy-bottomed saucepan. Bring to just boiling, stirring frequently.
Remove from heat. Slowly pour the heated milk mixture into the cocoa and egg mixture while whisking. Transfer the pudding mixture back to the saucepan and cook over medium heat. Stir constantly until thickened (about 4 or 5 minutes). Remove from heat and pour into a heatproof bowl through a mesh strainer. With a rubber spatula, stir in butter, vanilla, and mint extract. Add 4 ounces of semisweet chocolate. Stir until well combined.
Cover the pudding by pressing the plastic cling film right to the surface of the pudding. Cool slightly before placing in the refrigerator to chill completely.
photo by Sam Henderson
Place chocolate wafers in a food processor and blitz to fine crumbs resembling dirt. Divide the chilled pudding evenly over the 8 jars by placing in a large plastic storage bag. Cut the tip off one corner and pipe the pudding into the bottom of each jar to keep the sides clean. Top each pudding with two heaping tablespoons of cookie crumbs. Insert a fresh mint sprig or two in the center of the cookie crumbs just before serving. Serve chilled.