Recipe courtesy of Dan Pashman and Laurie March
Show: Good To Know
Shot Glass Apps: Mint Chocolate Pudding
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
10 to 12 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
10 to 12 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

  • 3 cups nonfat milk
  • 1/2 cup packed fresh mint leaves (about 1/2 ounce), plus more, for garnish
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons unsweetened cocoa
  • 1/8 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 2 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract

Directions

Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens. 

Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts. 

Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.

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