Potted Chocolate Mint Puddings Recipes

POTTED CHOCOLATE MINT PUDDINGS RECIPE - (4.3/5)

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 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 POTS DE CREME

Steps:

• Preheat the oven to 325 degrees.
• In the top of a double boiler over gently simmering water, melt the chocolate. Set aside.
• In a medium saucepan over medium-high heat, combine the half and half and cream and bring to a boil. Remove from the heat.
• Place the egg yolks and creme de menthe in a blender. Pour the melted chocolate into the blender and add the cream mixture. Blend on medium speed 15 to 20 seconds, until all the ingredients are well combined.
• Pour the mixture into eight 6-ounce ramekins or custard cups, filling each one about two-thirds full. Place the ramekins in a 9- by 13-inch baking pan. Place the pan in the oven and pour in enough boiling water to come about halfway up the sides of the ramekins. Bake about 40 minutes, or until the custard is set.
• Remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate at least 4 hours. Garnish each pot de creme with raspberries and mint leaves.