I love pudding.
Whenever I whip up a box of powdered pudding, I know that I will eat the entire thing in one sitting. It’s a habit, and it’s unavoidable.
I also love the perfect combination of mint + chocolate, so when I had the idea to make mint chocolate pudding, I was ecstatic.
A couple of notes on this recipe:
- I like my chocolate DARK, so I only used 1 teaspoon of sweetener. Most people would probably need at least a tablespoon, if not more.
- This recipe is whisky (and a little risky). If you let it sit for too long without whisking, you will bite into clumps of corn starch. Yuck!
- 5 cups milk (I have only tested this with 2% milk)
- 6 tablespoons cocoa powder
- 6 tablespoons corn starch
- 1 teaspoon peppermint extract
- sweetener to taste (I used about 1 teaspoon of granulated sugar)
- chocolate chips and whipped cream (for topping, optional)
- Whisk milk, cocoa powder, and corn starch in a large pot.
- Bring to a low boil. Whisk occasionally to remove clumps.
- Add peppermint extract.
- Boil for 3-5 minutes, whisking occasionally.
- Turn off heat, but leave the pot on the burner, uncovered. Whisk in sweetener.
- The pudding will thicken as it cools. Continue to whisk occasionally so that lumps do not form. I let the pudding cool on the burner for 1 hour before pouring it into bowls and transferring it to the fridge.