Mint Chocolate Pudding

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

Serve chilled.