Mint chocolate pudding pots finished off with squashed chocolate wafer ‘soil’ and a new mint branch ‘seedling’ are however charming as they may be tasty, and make an inventive spring pastry!
I don’t make too much “adorable” pastries on the blog, however when I stumbled into this thought from Martha Stewart, I realized I needed to give it a go. I love mint and chocolate together, and I love pudding, so the possibility of a little cup of rich mint chocolate pudding finished off with a little mint branch seedling sounded excessively great not to attempt! What’s more, certain enough, they were so natural, thus charming for any sort of spring engaging, from children’s birthday events to informal breakfasts, showers and nursery parties.
You may have had a variant of this treat when you were a child that presumably included from-the-crate chocolate pudding and some sticky worms. Consider this an update, without forfeiting the great factor.
It’s so natural to serve pudding thusly, and you can prepare the sweet early, which is consistently a reward.
I love a decent custom made pudding, and I have a ton of incredible plans on the blog from whiskey vanilla, meyer lemon, and older style butterscotch, yet I’ve never had a mint chocolate pudding! It’s an extraordinary flavor combo that truly works totally in this sweet.
Ingredients
for the pudding
- 2/3 cup granulated sugar
- 2 Tbsp cocoa powder
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 1 cup whole milk
- 4 ounces chopped semi sweet chocolate (about 3/4 cup)
- 2 Tbsp unsalted butter
- 1/2 tsp peppermint extract
for the topping
- 15 chocolate wafers
- 1 Tbsp unsalted butter, melted
- 6 fresh mint sprigs for serving
Instructions
for the pudding
- In a medium heavy bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Add a little bit of the cream, and whisk together until no lumps remain. Slowly add the rest of the cream and milk, and whisk to combine.
- Heat the mixture over medium heat, stirring frequently, until it just starts to come to a boil.
- Remove from the heat, and whisk in the chopped chocolate, butter, and peppermint extract.
- Pour the pudding into your serving containers, and allow to chill for at least a few hours to overnight.
for the topping
- Add the chocolate wafers to the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse a few more times until well mixed.
- Top each pudding cup with 1-2 spoonfuls of the wafer mixture, and tuck a mint sprig into the center of each cup just before serving.
Nutrition
Calories: 492kcal | Carbohydrates: 51g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 237mg | Potassium: 250mg | Fiber: 3g | Sugar: 36g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
