Chocolate pudding is an all-time classic. But mint chocolate pudding? It’s everything the original gave you and more. With this cool, creamy, cocoa concoction, your taste-buds will be dancing all night long.
- 3 cups fat-free milk
- ½ cup packed fresh chocolate mint leaves (about ½ oz)
- ⅔ cup of sugar
- ¼ cup cornstarch
- 3 Tbsp unsweetened cocoa
- ⅛ tsp salt
- 3 large egg yolks, lightly beaten
- ½ tsp vanilla extract
- 2 oz semisweet chocolate, chopped
- Mint sprigs (chocolate or regular)
- Heat milk over medium-high heat in a small, heavy saucepan to 180°F, or until tiny bubbles form around the edge—do not boil!
- Remove from heat, and add chocolate mint. Let stand 15 minutes.
- Strain milk mixture through a sieve into a bowl, reserving milk, and discard solids.
- Return milk to the pan, and stir in sugar, cornstarch, cocoa, and salt.
- Then, return pan to medium heat, and bring to a boil, stirring constantly with a whisk until mixture thickens.
- Place egg yolks in a medium bowl. Gradually add half of the hot milk mixture to yolks, stirring constantly with a whisk. Add egg mixture to the pan, and bring to a boil, stirring constantly. Cook until thick—about 1 minute.
- Remove from heat.
- Then, add vanilla and chocolate, stirring until chocolate melts.
- Pour pudding into a bowl, and cover the surface of pudding with plastic wrap.
- Garnish with mint sprigs, if desired.