Minty Pudding Pots – Little Pots of Chocolate Gold
Making these little pudding pots for my kids and they couldn’t be more thrilled. Adapted from a recipe from Trish Magwood, this is a simple stove-top chocolate pudding, lightly infused with a little peppermint extract, makes for a perfectly easy dessert that even the littlest of kids can help prepare.
Place the pudding in a small glass vessel, cover with a sprinkling of chocolate cookie crumbs, then insert a sprig of mint to create a little spring garden. The green garnish makes this a completely acceptable St. Patrick’s Day snack, and slightly different than the heavily tinted green foods typically on offer that day.
What is your favourite St. Patrick’s Day treat?
You’ll Need
- 2 cups whole milk
- 2 Tbsp granulated sugar
- 2 Tbsp cornstarch
- 2 Tbsp cocoa powder
- ½ tsp salt
- ⅔ cup milk chocolate chips
- 1 tsp peppermint extract
- Toppings: chocolate cookies crumbs, springs of mint
Prep and Cook
- Place the milk, sugar, cornstarch, cocoa powder, and salt in a large saucepan set over medium-high heat and whisk to combine
- Bring the mixture to a boil, whisk, and boil again. Remove the pudding from the stove top, and add the chocolate chips and peppermint extract. When the chocolate chips have completely melted, stir to combine.
- Pour the pudding into your vessels and cover with plastic wrap, pressing it down into the pudding to prevent a film from forming
Refrigerate for two hours - When you’re ready to eat the pudding, remove the plastic wrap and cover the tops with chocolate cookie crumbs
Insert a sprig of mint into the centre of each pot and serve immediately
