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
Delicious Food Recipes
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