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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- In a medium saucepan, whisk together the cornstarch, sugar and salt. Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. If any lumps begin to form, use a whisk to break them up. After 15 to 20 minutes (slower over lower heat is better, to give the cornstarch time to cook), before the pudding starts to simmer, the mixture will thicken, enough that it will coat the back of a wooden spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick.
- Divide warm pudding among 6 individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours. If you dislike pudding skin (I happen to like it!), place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. This recipe can easily be prepared a day prior to serving.
- In the bowl of a stand mixer, whip cream until stiff. Add powdered sugar and whip until combined and very stiff. Remove whipped cream to a separate bowl and set aside. Add cream cheese to mixer bowl (no need to wash the bowl or whip attachment) and whip until very smooth, with no lumps. Add creme de menthe syrup and whip to thoroughly combine. If you really like mint (like we do!), add up to 2 teaspoons of pure mint extract. And if you want the mint grasshopper cream to be a deeper green color (we did!), add a bit of green food paste until the desired color is reached. Mix to incorporate.
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