Recipe courtesy of Cooking Channel
Recipe courtesy of Cooking Channel
Watch how to make this recipe.
Shot Glass Apps: Mint Chocolate Pudding
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 115
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 47 mg
- Sodium
- 60 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 115
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 47 mg
- Sodium
- 60 mg
Ingredients
Directions
- 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.
- 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.
- 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.
