Potted Chocolate Pudding Recipe with Mint!
Earth Day fun for the family! I love this simple DIY from Martha Stewart’s Living Magazine. It is soooo incredibly easy, why not? Wouldn’t it be the perfect idea for a spring party, a bridal or baby shower?
You could join Martha and make homemade pudding {recipe below} or you could get the box pudding, top with crush some Oreo cookies, stick a mint spring on top, and your done! I’m all about simplicity!
Makes 20 three-ounce servings (5 1/2 cups)
- 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
- Salt
- 1 1/4 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate, chopped (1 cup)
- 1/2 teaspoon pure mint extract
- 1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces
- 10 chocolate wafer cookies
- Garnish: mint sprigs
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Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.
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Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders (candle4less.com), leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
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Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.
