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
packed fresh mint leaves
arrowroot (or cornstarch)
medium egg yolks, lightly beaten
72% dark chocolate, chopped
Mint sprigs (optional)
In This Recipe
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.