If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 1 1/2 cups 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. 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. 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. 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Mint
Put the briny bite to good use
Olive you, olives.
Bring some flare to your cookout.
We've got the summer blues.
Small spaces don't have to feel small.
A better basket.