Mint chocolate pudding
This mint chocolate pudding made with fresh mint is creamy , rich , decadent and a great dessert for every chocoholic !
Ingredients
- 500 ml or about 2 cups milk
- 100 grams or 1/2 cup granulated sugar see notes
- 30 - 40 grams or 1 cup fresh mint leaves
- 30 grams or 1/3 cup unsweetened cocoa powder
- 3 tablespoons corn flour
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter at room temperature
- 1 teaspoon vanilla optional
Instructions
- Clean the mint leaves well and rub with the sugar for about 5 minutes.
- Mix this mint- sugar into the milk in a saucepan.
- Heat while stirring occasionally until milk is warm and all the sugar is melted
- Take off heat just before it boils, cover and let rest for 20 minutes.
- Strain this milk to remove the leaves .
- To the strained milk , sift in the cocoa , corn flour and salt.
- Heat on medium , while stirring often until the mixture comes to a boil
- Lower heat and simmer for 3-4 minutes while stirring continuously until mixture thickens. Make sure that you scrape the sides and bottom of pan often while heating to avoid lumps.
- Take off heat , stir in the butter and vanilla ( optional)
- Strain or pour into individual bowls or a single dessert dish that holds about 2 cups
- Serve warm or refrigerate until cold. If you don't like the thick layer that forms on custards , cover the top with cling film (touching the pudding surface ).
Notes
This makes about 3 - 4 servings.
It can be made 2 days in advance.
The recipe can be doubled.
For a stronger mint flavour , use a readily available mint flavour
For a plain chocolate pudding , just mix the sugar along with the cocoa and cornstarch into the milk and continue.
My measuring cup is 240 ml !