Recipe courtesy of Cooking Channel

Shot Glass Apps: Mint Chocolate Pudding

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 10 to 12 servings
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3 cups nonfat milk

1/2 cup packed fresh mint leaves (about 1/2 ounce), plus more, for garnish

2/3 cup sugar

1/4 cup cornstarch

3 tablespoons unsweetened cocoa

1/8 teaspoon salt

3 large egg yolks, lightly beaten

2 ounces semisweet chocolate, chopped

1/2 teaspoon vanilla extract


  1. Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens. 
  2. Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts. 
  3. Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.

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