Mint Chocolate Pudding Cups
A grown-up version of dirt dessert: creamy mint chocolate pudding cups topped with crushed cookies and garnished with a fresh mint sprig.
Servings: 4
Calories: 381kcal
Ingredients
- 2 ½ cups whole milk divided
- ½ cup granulated sugar
- ⅓ cup Dutch-processed cocoa powder
- 3 large egg yolks lightly whisked
- 4 teaspoons cornstarch
- 1 teaspoon mint extract
- ¼ teaspoon salt
- 4 ounces chocolate wafer cookies (about 14 Oreo cookies, filling removed)
- fresh mint sprigs
Instructions
- Place 2 cups (454 grams) 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.2 ½ cups whole milk, ½ cup granulated sugar, ⅓ cup Dutch-processed cocoa powder
- In a medium bowl, whisk together remaining ½ cup (114 grams) milk, egg yolks, cornstarch, mint extract, and salt.3 large egg yolks, 4 teaspoons cornstarch, 1 teaspoon mint extract, ¼ teaspoon salt
- 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 chocolatey egg mixture to the saucepan with the rest of the chocolate milk mixture and cook 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 jars or ramekins.
- Cover each jar 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.
- While the pudding chills, crush the chocolate wafer cookies in a sealed plastic bag using a rolling pin or mallet.4 ounces chocolate wafer cookies
- Remove the plastic wrap from the jars and top each jar with cookie crumbles. Garnish with a mint sprig and serve.fresh mint sprigs
Video
Notes
Storage: Store the pudding jars, covered with lids or plastic wrap, in the fridge for up to 4 days. Cookie crumbles will soften in the fridge, so top the pudding with crumbles just before serving if you prefer them to be crisp.
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
