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    Home » Chocolatey Dessert Recipes

    Mint Chocolate Pudding Cups

    Published: Jun 1, 2015 by Allison Ferraro · Modified: Sep 9, 2022 · Leave a Comment

    Jump to Recipe

    angled view of mint chocolate pudding in a glass topped with chocolate cookie crumbles and a sprig of fresh mint

    Oh how I loved dirt dessert as a kid. It wasn't a dessert that we ever made at home, so when a classmate came to school on their birthday with chocolate pudding cups full of crushed Oreos and gummy worms to share with the class it was a special treat. I'll admit that I haven't outgrown my taste for the gummy worm version, but I was recently inspired to try out a more sophisticated version of the dessert. This version has all the rich chocolatey goodness I was looking for with a slightly more refined garnish.

    overhead view of a scoop of chocolate pudding on a spoon

    Recipe

    overhead view of a scoop of chocolate pudding on a spoon

    Mint Chocolate Pudding Cups

    A grown up version of dirt dessert: minty chocolate pudding topped with crumbled cookies and garnished with a fresh mint sprig.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chill Time: 4 hours hours
    Total Time: 4 hours hours 25 minutes minutes
    Servings: 4
    Calories: 381kcal
    Author: Allison Ferraro
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    Ingredients

    • 2 ½ cups whole milk
    • ½ cup granulated sugar
    • ⅓ cup dark cocoa powder
    • 4 teaspoons cornstarch
    • ¼ teaspoon salt
    • 3 large egg yolks
    • 1 teaspoon mint extract
    • 4 ounces chocolate wafer cookies, crumbled
    • fresh mint sprigs
    US Customary - Metric

    Instructions

    • Place 2 cups milk in a medium saucepan with sugar and cocoa powder over medium heat until steaming and warm. Whisk the mixture gently while it's heating up.
    • In a medium bowl, whisk together remaining ½ cup milk, cornstarch, salt, egg yolks, and mint extract. Drizzle about half of the steaming chocolate milk into the egg mixture, whisking constantly. This will temper the eggs so that they warm up slowly and don't become scrambled eggs when they're added to the pan on the stove. Add the egg mixture to the saucepan and heat over medium heat, whisking constantly. Be sure to scrape the corners of the pan so that the pudding doesn't overcook around the sides.
    • When pudding comes to a rolling boil, continue to whisk and boil for another 2 to 3 minutes as pudding thickens. Remove pudding from heat and spoon into ramekins or jars. Cover each with plastic wrap so it's touching the top of the pudding to avoid pudding skin. Refrigerate the pudding for at least 4 hours before serving.
    • When ready to serve, crumble the chocolate wafer cookies or smash them with a mallet and cover the top of each ramekin with cookie crumbles. Garnish each ramekin with a mint sprig and serve.

    Notes

    This recipe is adapted from Joy the Baker.

    Nutrition

    Calories: 381kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 165mg | Sodium: 376mg | Potassium: 414mg | Fiber: 4g | Sugar: 43g | Vitamin A: 445IU | Calcium: 223mg | Iron: 3mg

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    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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