Potted Chocolate Mint Puddings

Dessert -- Cute idea and Party Trick for chocolate pudding!
Photo by Maria B.

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

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

Directions

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

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