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

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.

Recipe courtesy of Dan Pashman and Laurie March
Show: Good To Know

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