Chocolate Mint Pudding

Before a few days ago, I never even considered making pudding.  I have nothing against using Jell-O brand cook and serve at all.  It easy and just takes a little bit of time and stirring.  But then the other day I thought that I should make banana pudding, you know, the one with the Nilla Wafers on top.  But lo and behold, I didn't have any Nilla Wafers, or banana flavoring and I also didn't have the 4 hours the recipe said it needed to chill.  I wanted something sweet and I wanted to eat it that night.

 I began a massive search of the internet for pudding recipes and ended up on Martha Stewart's plain chocolate pudding.  But then I got to thinking that mint would go well in there and, as I've been on a mint kick lately, peppermint whipped cream wouldn't be terrible either.  And so we have Chocolate Mint Pudding with Peppermint Whipped Cream!

serves 4

Ingredients:

2/3 c. sugar

1/4 c. cornstarch

1/4 t. salt

1/3 c. unsweetened cocoa powder

2 1/2 c. milk

4 large egg yolks

2 T. unsalted butter, cut into 8 pieces

3/4 t. vanilla extract

1/4 t. peppermint extract

Peppermint whipped cream (recipe follows)

How:

In a medium saucepan, but not over any heat, whisk together sugar, cornstarch, salt and cocoa powder.  Gradually whisk in milk, taking care to dissolve cornstarch.  Do this by using a rubber spatula to scrape the edges of the bottom of your pan.  Whisk in the egg yolks.

Cook over medium, whisking constantly until you see a large bubble form.  Reduce heat to low, still whisking and cook 1 minute.  Remove from heat and immediately pour through a fine mesh sieve into a bowl.  Stir butter, vanilla and peppermint into the hot pudding.

Place plastic wrap directly on surface of pudding (or just cover the pan if you're one of those people who loves pudding skin).  Chill for at least 2 hours.  Whisk again before serving and top with peppermint whipped cream.

Peppermint Whipped Cream

Ingredients:

1 c. heavy whipping cream

1/4 c. granulated sugar

3/4 t. vanilla extract

1/4 t. peppermint extract

How:

Chill a mixing bowl and whisk attachment until cold.  Whisk cream on high speed for 4-5 minutes or until thickened.  Add sugars and extracts and beat again on high for about 1 minute.  Serve.

pudding recipe adapted from this Martha Stewart recipe

Print Page