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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


·         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


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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