Chocolate-Mint Pudding

Name: Chocolate-Mint Pudding
Yield: 6 servings (serving size: about 2/3 cup)
Ingredients: 3 cups fat-free milk; ½ cup packed fresh mint leaves (about 1/2 ounce); ⅔ cup sugar; ¼ cup cornstarch; 3 tablespoons unsweetened cocoa; ⅛ teaspoon salt; 3 large egg yolks, lightly beaten; ½ teaspoon vanilla extract; 2 ounces semisweet chocolate, chopped; Mint sprigs (optional)

8 Ratings
7 Reviews

Fresh mint leaves steep in fat-free milk to impart the herb's essence; the taste is much better than that of mint extract. Unless milk is stabilized with a thickener such as flour or cornstarch, it will "break," or curdle, when it becomes too hot; that's why it's important to go no higher than 180 degrees at the beginning of step one.

By David Bonom

Recipe by Cooking Light May 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

6 servings (serving size: about 2/3 cup)

Nutrition Info

Directions

Step 1
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.

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Step 2
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.

Nutrition Facts

Per Serving:

227 calories; calories from fat 25%; fat 6.4g; saturated fat 3.2g; mono fat 2.5g; poly fat 0.4g; protein 6.7g; carbohydrates 39.4g; fiber 1.2g; cholesterol 105mg; iron 1.1mg; sodium 106mg; calcium 173mg.

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jmarie4peace

03/14/2015

This recipe tasted great!!! I followed suggestions from other users and steeped the mint for 30 minutes. I also subbed 60% Cocoa because I love dark chocolate.

Mikeyjc109

12/10/2013

I didn't like this recipe. The fresh mint has an odd taste, unlike the mint flavoring in most foods. I don't know what type of mint you are actually buying when you purchase fresh mint. This flavor combination of chocolate and mint doesn't go together nearly as well as in mint chocolate chip ice cream or Andes mints. The chocolate flavor wasn't anything to write home about either. I will not be making this recipe again.

BeckyStroz

04/18/2012

Fabulous! I took the suggestion and steeped the milk a bit longer with the mint and the flavor was perfect. I also subbed half of the sugar with Truvia. The end result was delicious and a little goes a long way.

BamaInSnow

07/13/2011

I served this to a friend who said it was "crazy good". I left the mint in longer than call for and also used bittersweet chocolate pieces for a darker feel.

garliclemon

10/03/2010

Delicious! I steeped the mint in the milk sligtly longer than suggested, and a bold mint flavor shone through at the end. This was simple to make,but it tasted very decadent. I'm very happy this light dessert tasted like it could be served in a high-end restaurant.I reduced the sugar by half, resulting in a dark-chocolate tasting finish, which suits my tastes just fine.

HomechefAna

09/09/2010

This has become a true staple in our house. I usually let the mint steep in the milk 30-40 minutes because we like it strong. The pudding turns out rich, creamy, and has a great mouth-feel. It amazes people when they find out how light it really is.

ericai

08/25/2009

Love this! I make it every year as soon as the mint in my garden comes in. This really doesn't taste light!

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