Shot Glass Apps: Mint Chocolate Pudding

Name: Shot Glass Apps: Mint Chocolate Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 10 to 12 servings
Ingredients: 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

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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

Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Inactive: 1 hr
Cook: 10 min

Yield: 10 to 12 servings

Ingredients

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

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.