Potted Chocolate Mint Puddings Recipe 435 Food

POTTED CHOCOLATE-MINT PUDDINGS

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.

MINT CHOCOLATE PUDDING FUDGE RECIPE

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.

MELTING CHOCOLATE PUDDINGS

Steps:

• Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.
• Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
• Beat the butter with the sugar using a wooden spoon or electric beaters.
• Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
• Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one - but don't push it right to the bottom.
• Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.

CHOCOLATE MINT PUDDING

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.

CHOCOLATE MINT PUDDING

Steps:

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