Chocolate-Mint Pudding

Chocolate-Mint Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon salt
  • 3 cups fat-free milk
  • 3 tablespoons unsweetened cocoa
  • 2 ounces semisweet chocolate, chopped
  • ½ teaspoon vanilla extract
  • ½ cup packed fresh mint leaves (about 1/2 ounce)
  • ½ cup packed fresh mint leaves (about 1/2 ounce)
  • + 13 more ingredients
    • ¼ cup cornstarch
    • ½ teaspoon vanilla extract
    • 3 tablespoons unsweetened cocoa
    • 2 ounces semisweet chocolate, chopped
    • 3 cups fat-free milk
    • 3 large egg yolks, lightly beaten
    • 3 large egg yolks, lightly beaten
    • Mint sprigs (optional)
    • 1/8 teaspoon salt
    • Mint sprigs (optional)
    • 2/3 cup sugar
    • ¼ cup cornstarch
    • 2/3 cup sugar

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...

View full recipe at My Recipes

Comments

Variations on Chocolate-Mint Pudding

  • Chocolate Mint Pudding
    • 1 teaspoon vanilla extract
    • 3 cups milk
    • 1/8 teaspoon salt
    • 3 cups milk
    • 2 peppermint tea bags, strings snipped off
    • +8 other ingredients


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