Period Chocolate Mint Pudding

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Eleanor Rose

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512px-Chocolate_pudding_with_a_butterfly.jpg
Chocolate pudding with a butterfly
E4024 [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons

Our Victorian friends were enjoying chocolate mints long before they became popular candy confections. Mint was often added to chocolate pudding during the early to mid-19th century to create a unique, refreshing, minty flavor. This recipe is adapted from The Cook's Oracle by William Kitchiner published in 1830.

Chocolate Mint Pudding

Ingredients:
3 cups fat-free milk
1/2 cup packed fresh mint leaves (about 1/2 ounce)
2/3 cup sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped Mint sprigs (optional)

Directions:
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).

Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids.

Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.

Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk.

Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick.

Remove from heat; add vanilla and chocolate, stirring until chocolate melts.

Pour pudding into a bowl; cover surface of pudding with plastic wrap.

Chill and garnish with mint sprigs, if desired.
 
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Mrs. V

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May 5, 2017
Messages
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Our Victorian friends were enjoying chocolate mints long before they became popular candy confections. Mint was often added to chocolate pudding during the early to mid-19th century to create a unique, refreshing, minty flavor. This recipe is adapted from The Cook's Oracle by William Kitchiner published in 1830.

Chocolate Mint Pudding

Ingredients:
3 cups fat-free milk
1/2 cup packed fresh mint leaves (about 1/2 ounce)
2/3 cup sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped Mint sprigs (optional)

Directions:
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).

Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids.

Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.

Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk.

Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick.

Remove from heat; add vanilla and chocolate, stirring until chocolate melts.

Pour pudding into a bowl; cover surface of pudding with plastic wrap.

Chill and garnish with mint sprigs, if desired.
Yum!
 

Deleted User CS

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Joined
Mar 18, 2015
Messages
2,718
Ellie. Once again another excellent award winning recipe. Don't you get tired of producing award winning recipes all of the time? I certainly do not get tired of producing them in my kitchen. I appreciate the efforts of all of the foodies on this forum, but more especially my great friends, Eleanor and Donna. Your old recipes certainly bring back a lot of great childhood memories. Thanks to you both. David.
 
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Belle Montgomery

2nd Lieutenant
Joined
Oct 25, 2017
Messages
2,541
Location
44022

Our Victorian friends were enjoying chocolate mints long before they became popular candy confections. Mint was often added to chocolate pudding during the early to mid-19th century to create a unique, refreshing, minty flavor. This recipe is adapted from The Cook's Oracle by William Kitchiner published in 1830.

Chocolate Mint Pudding

Ingredients:
3 cups fat-free milk
1/2 cup packed fresh mint leaves (about 1/2 ounce)
2/3 cup sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped Mint sprigs (optional)

Directions:
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).

Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids.

Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.

Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk.

Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick.

Remove from heat; add vanilla and chocolate, stirring until chocolate melts.

Pour pudding into a bowl; cover surface of pudding with plastic wrap.

Chill and garnish with mint sprigs, if desired.
Yum! Peppermint patty pudding!
 
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