Bittersweet Chocolate Pudding With Mint Whipped Cream Recipes
BITTERSWEET CHOCOLATE PUDDING WITH MINT WHIPPED CREAM
Creamy, decadent bittersweet chocolate pudding made from scratch topped with mint infused whipped cream. A perfect dessert for St. Patricks day, or that thin mint girl scout cookie craving. It's so easy to make, you'll never buy packaged pudding again!
Provided by Chellie Schmitz
Categories Dessert
Time 2h20m
Number Of Ingredients 12
Steps:
- Put 2 cups of the half and half and sugar in a medium saucepan over medium low heat.
- Cook until it just begins to steam
- Combine the cornstarch and the remaining half and half in a bowl and stir well to blend until there are no lumps. Add the mixture to the pan.
- Cook, stirring occasionally until the mixture thickens and just starts to boil, about 5 minutes.
- Stir in the butter, bittersweet chips, and vanilla extract, until the butter and chocolate are melted.
- Pour into a 1 quart size dish, or into ramekins or another serving dish. Put plastic wrap directly on top of the pudding to prevent "skin" from forming. Skip this if you don't mind the "skin".
- Refrigerate until chilled.
Nutrition Facts : Calories 697 kcal, Carbohydrate 58 g, Protein 7 g, Fat 50 g, SaturatedFat 32 g, Cholesterol 153 mg, Sodium 102 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
BITTERSWEET CHOCOLATE PUDDING
Provided by Food Network
Number Of Ingredients 12
Steps:
- In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.
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