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Preparation Time : 15
Cook Time : 60
Total Time : 75
1/4 cup 2 Tbsp sugar
3 Tbsp cornstarch
1 Tbsp 1 1/2 Tsp cocoa powder
1 1/4 cups heavy cream
1 1/4 cups milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate, chopped
1/2 Tsp mint extract
1 Tbsp 1 1/2 Tsp butter, cut into small pieces
10 choclate cookies
Mint sprigs for garnish
Whisk together sugar, cornstarch, and cocoa powder in a medium saucepan.
Combine cream, milk, and vanilla in another bowl.
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.Remove from heat.
Add mint extract and butter, and whisk until butter melts.
Quickly divide pudding, whisking to prevent sides from setting up, among eight glasses, leaving about 1/2 inch of space at the top of each.
Refrigerate until set, about 1 1/2 hours.
Grind cookies in a mixer until finely ground.
Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig
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