Marbled Mint-Chocolate Pudding

By GadgetGirl

Gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

Ingredients

• Mint Custard
• 4 ounces white chocolate, chopped
• 1/4 teaspoon mint extract
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 2 large egg yolks
• Chocolate Custard and Assembly
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons sugar
• 1/4 teaspoon kosher salt
• 2 large egg yolks
• Chocolate cookies, broken into large pieces (for serving)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Mint custard

Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.

Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.

Chocolate custard and assembly
Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.

Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.

Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.

Serve pudding topped with cookies.

Do Ahead: Pudding can be made 3 days ahead. Cover and keep chilled.