Potted Mint Chocolate Puddings

Potted Mint Chocolate Puddings are both darling and delicious. Luscious, creamy, smooth, thick, and crunchy – these are heavenly. 

Potted Mint Chocolate Puddings are both darling and delicious!

Potted Mint Chocolate Puddings

A few months ago on Valentine’s day my boyfriend was out of town and I had the house to myself. Instead of feeling lonely or bored, I went to Target and bought myself some chocolate and magazines. It was awesome. One of the magazines I purchased was the March issue of Martha Stewart Living, mostly because it looked like a particularly gorgeous and inspiring issue.
That’s when I flipped the page and saw these little potted chocolate puddings. What a fabulous idea. One of my favorite desserts as a kid was “mud” pudding, chocolate pudding covered in ground cookie “dirt” crumbs and crawling with gummy worms. This is like a modern, slightly gourmet version of that pudding, even adults can enjoy it. And although I don’t have any gummy worms on hand, I would suggest adding at least one to the mix. For old time’s sake.

Recipe Rundown

Taste: The perfect combination of chocolate and mint. Heavenly.
Texture: Luscious and thick and smooth and creamy and crunchy.
Ease: Fairly easy, especially if you’ve made homemade pudding before. If you haven’t, what are you waiting for?!
Appearance: Aren’t these the cutest things you’ve ever seen??
Pros: Super cute, perfect for spring holidays, picnics, parties.
Cons: None.
Would I make this again? Yes.


Potted Mint Chocolate Puddings

Yield: 8 servings

Total Time: 1 hour 45 minutes


1/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1 1/4 cups heavy cream
1 1/4 cups whole milk
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped (1 cup)
1/2 teaspoon pure mint extract
1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces
10 chocolate wafer cookies
Garnish: mint sprigs


Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.

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 as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders (candle4less.com), leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.

Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

From Martha Stewart Living March 2011

This dessert is both darling and delicious!

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14 Responses to “Potted Mint Chocolate Puddings”

  1. #
    Maris — April 29, 2011 at 3:59 pm

    This is absolutely adorable! I am going to make this for sure!

  2. #
    Emily — April 29, 2011 at 6:42 pm

    that's so great!! what a lovely idea!

  3. #
    Kathy - Panini Happy — April 29, 2011 at 9:10 pm

    These are so great! Especially refined without the gummy worm. :-)

  4. #
    Jenna — April 29, 2011 at 10:30 pm

    These are so cute. I want chocolate pudding now. :) Or worms in dirt. :)

  5. #
    cooking rookie — April 29, 2011 at 11:01 pm

    Absolutely wonderful presentation! Beyond cute. I am in love :-). Retwitting this and following this site!

    • handleheat replied: — April 30th, 2011 @ 8:55 pm

      Thank you! :)

  6. #
    kissmybroccoli — April 30, 2011 at 3:08 am

    How adorable! And they look absolutely delicious!

  7. #
    Lenna — April 30, 2011 at 4:43 am

    OMG, these are totally adorable! Chocolate pudding at its best!:)

  8. #
    missb — April 30, 2011 at 8:28 pm

    can I use anything else than cornstarch?
    thank you so much!

  9. #
    handleheat — April 30, 2011 at 8:58 pm

    You can try to substitute arrowroot for the cornstarch (use 2 tablespoons arrowroot for this recipe) but the texture may be altered. For best results, try sticking to cornstarch.

  10. #
    Nancy — April 30, 2011 at 11:32 pm

    These are so cool! Kind of similar to the Carvel ice cream cakes I used to have for my birthday parties as a kid. Chocolate and vanilla ice cream with chocolate cookie crumbles between the layers. I will definitely try this recipe soon :-)

  11. #
    Tracey — May 2, 2011 at 10:47 pm

    My husband constantly begs me to make the mud pudding for him – I'll have to try this recipe next time he asks. They are really adorable!


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