Dark Choco-Mint Pudding

By • July 1, 2012 • 0 Comments



Author Notes: What’s better than chocolate pudding? Dark chocolate pudding. making this pudding with 72% dark chocolate makes it decadently rich with a deep cocoa flavor. It’s lightened up by a fresh minty aftertaste.MizChef

Serves 4

  • 1 1/2 cup half-and-half
  • 1/4 cup packed fresh mint leaves
  • 1 tablespoon unsweetened cocoa
  • 1/3 cup sugar
  • 2 tablespoons arrowroot (or cornstarch)
  • pinches sea salt
  • 2 medium egg yolks, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 ounces 72% dark chocolate, chopped
  • 4 Mint sprigs (optional)
  1. 1. In a small saucepan, heat half-and-half over medium-high heat until it begins to bubble around edge (do not boil). Remove from heat and add mint. Let sit 15 minutes; strain milk mixture through a fine sieve set over a bowl; discard the solids in the sieve.
  2. 2. Return half-and-half to pan; stir in sugar, cocoa, arrowroot, and salt. Bring to a boil, stirring frequently with a whisk, until mixture thickens, about 5 minutes.
  3. 3. Place egg yolks in a medium bowl and slowly pour in some of the half-and-half mixture, whisking it together. Pour this back into the pan and return to a boil, whisking it for 1 minute.
  4. 3. Add vanilla and chocolate and stir until chocolate is melted and everything is well combined. Remove from heat. Transfer pudding into 4 pudding cups (about 1/3 cup in each). Wrap each one in plastic, gently pressing the plastic on the surface of the pudding (this will prevent a skin from forming). Chill for about an hour. Garnish with mint sprigs, if desired.
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