Mmm, mint and chocolate. It’s honestly one of my favorite flavor combinations. Particularly enjoyable in summer, but I could enjoy it year-round. The problem with most mint chocolate desserts is that they are just too sweet! You’ll love how this pudding is just sweet enough, but not overly sweet at all. With three extra egg-yolks to make use of, I set off making this Natural Mint Chocolate Pudding. The mint part actually didn’t come about until a couple days after making the initial chocolate pudding.
You see, I had made the chocolate pudding and tried photographing it, but it just looked dull and unappealing. But thanks to an insightful conversation with a friend who incidentally hates After-Eights, the mint chocolate pudding idea was born, and I couldn’t wait to go back to my boring chocolate pudding and mintify it! And so, I scurried back into my little kitchen and set out on my mission to rescue my boring chocolate pudding…
Success! Not only did the mint-water addition thin out the initial pudding which gelled a teeny bit too thick, but it added such a wonderful fresh after-taste.
Let’s start with the chocolate pudding first. You need 3 egg yolks, 2 cups of whole milk, 1/3 cup of raw cane sugar, and 1/4 cup unsweetened powdered cacao, (Van Houten) and 1 heaping tablespoon of cornstarch (Maizena). Bring all of that to a gentle boil on medium to high heat. Keep stirring until the pudding thickens.
For the mint taste, you simply need to put a big handful of fresh mint leaves in a tiny bit of water in a casserole:
Boil mint leaves in a tiny bit of water, so that it concentrates the mint flavor. Keep boiling until the water turns dark brown.
Strain the mint leaves, leaving the dark water:
Add 2 tbsp mint water to the pudding. Pour into uniquely shaped closable glass containers (I used an old cinnamon spice jar for one of mine) and refrigerate at least 4 hours. Garnish with fresh mint leaves and serve cold.
Grab a spoon, grab a friend, and enjoy!