POTTED CHOCOLATE-MINT PUDDINGS
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
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
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
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 PUDDING
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
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
POTTED CHOCOLATE MINT PUDDINGS RECIPE - (4.3/5)
Provided by á-8183
Number Of Ingredients 12
Steps:
- 1. Whisk together sugar, cornstarch, cocoa, and 1/2 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 (canle4less.com), 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. MAKE AHEAD: Puddings (without toppings) can be refrigerated for up to 6 hours. Makes 8
CHOCOLATE MINT DELIGHT
Sweeten your seasonal menu in just 15 minutes with velvety chocolate pudding, crushed sandwich cookies, peppermint candies and a dollop of whipped cream. Yum! -Jean Ann Perkins, Newburyport, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. Divide among individual dessert dishes., Reserve 2 tablespoons crushed cookies; sprinkle the remaining cookies over pudding. Top with crushed candy. Spoon whipped topping over candy. Sprinkle with reserved crushed cookies. Serve with additional peppermint candies.
Nutrition Facts :
CHOCOLATE-MINT PUDDING CAKES
Make and share this Chocolate-Mint Pudding Cakes recipe from Food.com.
Provided by MilanzMom
Categories Dessert
Time 26m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 264.2, Fat 20.1, SaturatedFat 11.3, Cholesterol 251.3, Sodium 138.2, Carbohydrate 15.7, Fiber 0.1, Sugar 11.5, Protein 5.2
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Reviews 14Category DessertServings 8Estimated Reading Time 3 mins
- 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 (candle4less.com), 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.
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