Potted Chocolate-Mint Puddings

sister herb

Official TTI Chef

Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."

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

  1. Step 1
    Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
  2. Step 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. Step 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. Step 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.

sister herb

Official TTI Chef
Chocolate Pudding

4 Servings


  • 1/3 cup sugar
  • ¼ cup cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 1 teaspoon vanilla
  • mint to garnish (optional)


In a large bowl, combine sugar, cocoa, cornstarch, and salt and mix well. Add milk and mix until smooth.

Transfer mixture to a saucepan and cook over medium heat, bringing the pudding to a simmer. Stir often, and cook for a few minutes, until thickened but still loose. Remove from heat and stir in vanilla.

Transfer to serving dish and place plastic wrap directly on top of the pudding to avoid forming a skin. Refrigerate until completely cool, at least 2 hours.

Source: http://myninjanaan.com/category/desserts/page/4/