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
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