- Nov 26, 2016
- central NC
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
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)
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.