Chocolate Mint Pudding Food

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CHOCOLATE MINT PUDDING



Chocolate Mint Pudding image

Our Test Kitchen came up with this creamy, lactose-free dessert that could also be used in a parfait, as a filling or as a dip for fruit or pound cake. You'll love the rich chocolaty-mint flavor. TIP: If you don't care for mint, leave out the extract. For a more mousse-like dessert, stir in some non-dairy topping.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 7

6 ounces silken firm tofu
1/2 cup sugar
1/4 cup baking cocoa
1 tablespoon vanilla soy milk
1 tablespoon butter, melted
1/8 teaspoon mint extract
Dash salt

Steps:

  • In a food processor, combine all ingredients; cover and process until smooth. Transfer to two dessert dishes. Refrigerate until serving.

Nutrition Facts : Calories 333 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 58g carbohydrate (50g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE MINT GRASSHOPPER PIE



Chocolate Mint Grasshopper Pie image

This recipe takes only 15 minutes to put together -- great to make on a busy day. Cooking time is actually refrigeration time to firm up.

Provided by TasteTester

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups cold milk
3 ounces instant pistachio pudding mix
2 cups thawed Cool Whip, topping, divided
6 mint-flavored creme-filled chocolate sandwich cookies, chopped
1 (6 ounce) chocolate cookie pie crust
1 semisweet baking chocolate square

Steps:

  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
  • Melt chocolate as directed on package; drizzle over pie.
  • Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.

Nutrition Facts : Calories 214.4, Fat 14.2, SaturatedFat 7.2, Cholesterol 6.6, Sodium 171.5, Carbohydrate 20.4, Fiber 0.5, Sugar 11, Protein 3

EASY CHOCOLATE MINT PUDDING PIE



Easy Chocolate Mint Pudding Pie image

Break out the creme de menthe baking chips and see how easy it is to turn a luscious chocolate pudding pie into a luscious chocolate mint pudding pie!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1/4 tsp. mint extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup creme de menthe baking chips, divided
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. baking chips.
  • Pour into crust.
  • Top with remaining COOL WHIP and baking chips.

Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

POTTED CHOCOLATE-MINT PUDDINGS



Potted Chocolate-Mint Puddings image

Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Yield Makes 8

Number Of Ingredients 12

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

Steps:

  • Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
  • 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.
  • 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.
  • 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.

CHOCOLATE-MINT PUDDING CAKES



Chocolate-Mint Pudding Cakes image

Provided by Diane Rossen Worthington

Categories     Chocolate     Egg     Herb     Dessert     Bake     Mint     Fall     Winter     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 11

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup baker's sugar (superfine sugar) or regular sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt
Powdered sugar or sweetened cocoa powder
Peppermint stick ice cream or mint chocolate chip ice cream
Fresh mint leaves

Steps:

  • Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
  • Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
  • Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.

MINT CHOCOLATE PUDDING FUDGE RECIPE



Mint Chocolate Pudding Fudge Recipe image

Try a new twist on classic chocolate fudge with this Mint Chocolate Pudding Fudge Recipe. Treat your family to this festive fudge from My Food and Family.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 36 servings

Number Of Ingredients 8

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter or margarine, divided
1/2 cup water
1 tsp. peppermint extract
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3 cups powdered sugar
2/3 cups JET-PUFFED Miniature Marshmallows
1/3 cup finely crushed starlight mints

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add peppermint extract and dry pudding mix; stir 2 min.
  • Add sugar, 1 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press into even layer with back of spatula.
  • Microwave remaining butter and chocolate in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan; spread to completely cover bottom layer. Top with remaining ingredients.
  • Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.5284 g, Sugar 0 g, Protein 0.532 g

SHOT GLASS APPS: MINT CHOCOLATE PUDDING



Shot Glass Apps: Mint Chocolate Pudding image

Provided by Cooking Channel

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 9

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

Steps:

  • 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.

CHOCOLATE MINT PUDDING



Chocolate Mint Pudding image

Make and share this Chocolate Mint Pudding recipe from Food.com.

Provided by nortocbaking101

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.
  • Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.

Nutrition Facts : Calories 232.5, Fat 7.8, SaturatedFat 4.2, Cholesterol 94.7, Sodium 108.3, Carbohydrate 38.3, Fiber 2.7, Sugar 28.6, Protein 7.3

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From stevehacks.com


CHOCOLATE MINT TOFU PUDDING / EVOLVING WELLNESS
Unlike chocolate avocado pudding, this version is based on tofu and, thus, is very low in fat. If you use fresh mint for this recipe, as opposed to mint extract, you get the whole spectrum of peppermint’s health benefits. This pudding is super easy and quick to make and provides a great array of nutrition benefits, including being a rich source of vitamins, minerals, …
From evolvingwellness.com


GOOEY MINT CHOCOLATE PUDDING | COMMUNITY RECIPES | NIGELLA ...
Combine the melted butter and milk in a jug. Pour into the dry ingredients and mix until combined. Stir through the chopped Mint Aero and pour the pudding batter into the prepared dish, smoothing the top with a spatula. Put the brown sugar and cocoa together into a jug and pour the water from a recently boiled kettle up to the 1 1/4 cup mark.
From nigella.com


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