Filed Under: Dessert

Potted Mint Chocolate Puddings

Recipe By Tessa Arias

April 29th, 2011

12 Comments

Jump to Recipe!

Rate this Recipe!

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

Yield: 8 servings

Tessa's 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.

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.

How to make

Potted Mint Chocolate Puddings

Yield: 8 servings

Total Time: 1 hour 45 minutes

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

Ingredients

1/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
Salt
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

Directions

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.

Recipe Notes

From Martha Stewart Living

Course: Dessert

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on

Add a Review or Question

Cancel Reply

All Comments Questions I Made This

#
Maris — April 29, 2011 at 3:59 pm

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

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

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

Reply
#
Kathy – Panini Happy — April 29, 2011 at 9:10 pm

These are so great! Especially refined without the gummy worm. 🙂

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

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

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

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

Reply
- #
  handleheat — April 30, 2011 at 8:55 pm
  
  Thank you! 🙂
  
  Reply
#
kissmybroccoli — April 30, 2011 at 3:08 am

How adorable! And they look absolutely delicious!

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

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

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

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

Reply
#
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.

Reply
#
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 🙂

Reply
#
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!

Reply

Trackbacks/Pingbacks

Pingback: National Chocolate Mint Day | Sassy Quest
Pingback: 50+ of the BEST Chocolate Mint Desserts - Something Swanky

Join the Handle the Heat Community

Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!