POTTED CHOCOLATE-MINT PUDDINGS RECIPE

Mini pudding cups sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt." Great pudding recipe!

Prep Time    : 30  mins

Total Time    : 2 hours 10 mins

Servings      : 8

INGREDIENTS

·         1/4 cup plus 2 tablespoons sugar

·         3 tablespoons cornstarch

·         1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder

·         Salt

·         1 1/4 cups heavy cream

·         1 1/4 cups whole milk

·         1/2 teaspoon pure vanilla extract

·         6 ounces semisweet chocolate, chopped (1 cup)

·         1/2 teaspoon pure mint extract

·         1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces

·         10 chocolate wafer cookies

·         Garnish: mint sprigs

INSTRUCTIONS

1. Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.

2.   Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.

3.  Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.

4.   Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

Recipe from marthastewart.com