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. You can steep longer for a stronger mint taste.
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.
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.
Originally Submitted
12/31/2013
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