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