It’s the most famous pairing of all time: mint and chocolate. These mint and chocolate combos are absolutely to die for and take the classic duo above and beyond the norm. We water at the mouth just thinking about these recipes, so we know you’ll love them. Try these two mint and chocolate combos to enter sweet tooth heaven.
Mini Mint Chocolate Garnish
These mini mint chocolate garnishes are versatile delights that simply go with everything. All that’s required are freshly harvested mint leaves, dark chocolate bars, and the tiniest bit of effort. Serve atop a slice of cheesecake, fresh ice cream, or in your favorite hot drink for a sweet surprise.
Fresh mint or peppermint leaves
2 dark chocolate bars (your favorite)
Harvest your mint leaves (desired amount), rinse with cold water, and pat dry. Place leaves on a cookie sheet lined with parchment paper.
Break the chocolate bars into pieces and melt in a double boiler.
Dip the mint leaves into the chocolate one by one. Place each leaf on the cookie sheet and freeze for at least 30 minutes until the chocolate is firm — do not freeze over 6 hours.
Mint Chocolate Pudding
Chocolate pudding is an all-time classic. But mint chocolate pudding? It’s the ultimate mint and chocolate combo. 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 1/2 oz)
⅔ cup 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
Fresh 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 let 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 to pan. Stir in sugar, cornstarch, cocoa, and salt. 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 pan and bring to a boil, stirring constantly. Cook until thick — about 1 minute.
Remove from heat. Add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl and cover surface of pudding with plastic wrap. Chill. Once chilled, garnish with mint sprigs.