Chocolate Mint Pudding. Need I say more? This recipe is actually really easy, and it tastes amazing. I made a few changes to the original recipe depending on what I had on hand.
Ingredients:
3 cups fat-free milk
1/2 cup packed fresh mint leaves
2/3 cup sugar (I used turbinado sugar)
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
2 ounces dark chocolate, chopped (use whatever is on hand)
Heat milk over medium-high heat in a saute pan to 180 degrees or until tiny bubbles form around the edges. Make sure to not boil the milk.
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| Awful pic, but see the bubbles? |
Prepare your mint by separating the leaves from the stems, enough to fill a 1/2 cup when packed.
Remove the milk from heat and add the mint leaves. Let stand for 15 minutes.
Strain the milk and leaves through a sieve into a bowl to reserve the milk. Discard all leaves.
Pour milk back into the saute pan. Add sugar, cornstarch, cocoa, and salt. Heat over medium heat and bring to a boil. Stir constantly with a whisk so that it does not clump. Remove from heat when it begins to thicken.
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| before it begins to boil |
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| see how thick it gets? |
Place egg yolks in a medium bowl.
Gradually add hot milk mixture, stirring constantly with a whisk. Add mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts.
Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.
Well, this pudding was just awful.
I’m joking of course. How the heck could dark chocolate pudding with mint be bad? I was afraid it wouldn’t taste like mint at all, because you really don’t smell it when it’s sitting in the milk. But you definitely know it’s there. I kind of wish I made a gallon of this…
A delicious way to indulge-dark chocolate and mint. I recently did a brownie of the same flavors–must be foodie telepathy. Great post.