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Chocolate Mint Pudding

August 12, 2010



                                                                           Mint (Mentha) 

I have never declined some chocolate pudding, never.  The other day some friends were unexpectantly coming for dinner and it was a little too late in the day to start a fancy dessert, but I did have the ingredients for some pudding (that was no surprise),  fresh mint in the garden and heavy cream in the refrigerator to dress it up for guests.  I never think dinner is over unless I serve after dinner mints, so this idea I had served both purposes.  The mint in the pudding is fresh and cooling within the dark, rich chocolate all at once.  I did put a secret in the pudding.  Before I put the pudding in the cups I put one “After Eight”  (any favorite mint is fine) mint on the bottom of each of the ramekins.  The warm pudding melted it somewhat but left it intact enough that you knew you had just reached something special at the end of your dessert.  It was a welcome surprise for everyone.


Chocolate Mint Pudding


  • 4 oz. Bittersweet Chocolate
  • 2 T. Unsalted Butter
  • 2 T. Cornstarch
  • 1/2 C. Unsweetened Dutch-Process Cocoa
  • 1/2 C. Granulated Sugar
  • 2 1/2 C. Milk
  • 1 Large Egg
  • 2 Large Egg Yolks
  • Secret (After Eight Mints) (optional)



  1. Heat the milk over medium-high heat in a small, heavy saucepan until tiny bubbles form around the edge (do not boil)
  2. Remove from heat and mint and let stand 15 minutes
  3. Strain milk mixture through a sieve into a bowl and reserve the milk (this is the only difference to change your favorite chocolate pudding recipe)
  4. In a double boiler melt together the chocolate and butter
  5. In a medium bowl combine cornstarch, 1/4 C. of the cocoa and 1/4 C. of the granulated sugar.  Add 1/4 C. of the milk and stir to blend.  Add the egg and yolks and whisk until smooth
  6. In a medium saucepan, combine the remaining 2 1/4 C. milk and the remaining 1/4 C. granulated sugar.  Place over medium heat until scalded
  7. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it
  8. Return the mixture to the saucepan and cook over medium heat until tiny bubbles boil up for 3 seconds.  Do not overcook
  9. Remove from the heat and add the melted chocolate mixture and stir until thoroughly blended.
  10. Let cool for approximately 5 minutes
  11. Pour into dessert cups or ramekins and cover top with wax paper and chill for at least 2-3 hours


Whipped Cream (optional)

Ingredients and Preparation 

  • 1/2 C. Heavy Cream
  • 1 t. Vanilla

Chill mixing bowl and beaters.  Mix the vanilla with the heavy cream until it is whipped to a thick consistency.   Due to the heat and humidity in Florida I usually whip the cream a little longer than most people would, otherwise it is dripping all over the dessert.)Spoon on top of the pudding just before serving.


(Serves 4-6)

Adapted from “The New York Times Dessert Cookbook”  by Wayne Harley Brachman

A contribution to “Summer Fest 2010”.  For more details and information please visit (

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