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Chocolate Mint Puddings (potted)


Dessert -- Cute idea and Party Trick for chocolate pudding!

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Chocolate Mint Puddings (potted) 1 Picture


  • 1/4 cup plus 2 Tbs. sugar
  • 3 Tbs. cornstarch
  • 1 Tbs. plus 1 1/2 tsps. unsweetened cocoa powder
  • Salt
  • 1 1/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 1/2 tsp. pure vanilla extract
  • 6 oz. semisweet chocolate, chopped (1 cup)
  • 1/2 tsp. pure mint extract
  • 1 Tbs. plus 1 1/2 tsps. unsalted butter, cut into small pieces
  • 10 chocolate wafer cookies
  • Garnish: mint sprigs


Preparation time 30mins
Cooking time 70mins
Adapted from


Step 1

1. Whisk together sugar, cornstarch, cocoa, and 1/2 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.

2. Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.

3. Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders (, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.

4. Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 Tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

MAKE AHEAD: Puddings (without toppings) can be refrigerated for up to 6 hours.

Makes 8


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