Chocolate Mint Puddings (potted)

By kelseyll

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

Ingredients

• 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

Details

Preparation time 30mins
Cooking time 70mins
Adapted from keyingredient.com

Preparation

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 (canle4less.com), 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