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
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
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.
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 mixture 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.
Add egg yolks to a small bowl and whisk to beat.
Measure out 1/4 cup of the milk mixture and gradually stir it into the eggs.
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!
Chocolate Mint Pudding
An easy recipe to make homemade, silky smooth, chocolate pudding infused with fresh mint leaves
Ingredients
- 3 cups fat-free milk
- 1/2 cup packed fresh mint leaves
- 2/3 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 3 large egg yolks lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
Instructions
- 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.
- 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 mixture 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.
- Add egg yolks to a small bowl and whisk to beat.
- Measure out 1/4 cup of the milk mixture and gradually stir it into the eggs.
- 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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
A delicious way to indulge-dark chocolate and mint. I recently did a brownie of the same flavors–must be foodie telepathy. Great post.