Marbled Mint-Chocolate Pudding
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Mint custard: Place white chocolate and mint extract in a small bowl
2
Bring cream to a simmer in a small saucepan over medium heat
3
Meanwhile, whisk salt into egg yolks in a medium bowl
4
Gradually whisk hot cream into egg mixture until incorporated
5
Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes
6
(Scrape bottom of saucepan while you stir to keep eggs from curdling
7
) Pour custard over white chocolate; let sit a minute or two
8
Stir until chocolate is melted and mixture is smooth
9
Place white chocolate and mint extract in a small bowl
10
Bring cream to a simmer in a small saucepan over medium heat
11
Meanwhile, whisk salt into egg yolks in a medium bowl
12
Gradually whisk hot cream into egg mixture until incorporated
13
Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes
14
(Scrape bottom of saucepan while you stir to keep eggs from curdling
15
) Pour custard over white chocolate; let sit a minute or two
16
Stir until chocolate is melted and mixture is smooth
17
Chocolate custard and assembly: Place chocolate in a small bowl
18
Bring cream and milk to a simmer in a small saucepan over medium heat
19
Meanwhile, whisk sugar and salt into egg yolks in a medium bowl
20
Gradually whisk hot cream mixture into egg mixture until incorporated
21
Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes
22
(Scrape bottom of saucepan while you stir to keep eggs from curdling
23
) Pour custard over chocolate; let sit a minute or two
24
Stir until chocolate is melted and mixture is smooth
25
Spoon a little chocolate custard into small glasses, then top with a little mint custard
26
Repeat layering until custard is evenly divided among glasses
27
Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass
28
Let chill until cold, at least 2 hours
29
Serve pudding topped with cookies
30
Do ahead: Pudding can be made 3 days ahead
31
Cover and keep chilled
32
Place chocolate in a small bowl
33
Bring cream and milk to a simmer in a small saucepan over medium heat
34
Meanwhile, whisk sugar and salt into egg yolks in a medium bowl
35
Gradually whisk hot cream mixture into egg mixture until incorporated
36
Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes
37
(Scrape bottom of saucepan while you stir to keep eggs from curdling
38
) Pour custard over chocolate; let sit a minute or two
39
Stir until chocolate is melted and mixture is smooth
40
Spoon a little chocolate custard into small glasses, then top with a little mint custard
41
Repeat layering until custard is evenly divided among glasses
42
Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass
43
Let chill until cold, at least 2 hours
44
Serve pudding topped with cookies
45
Do ahead: Pudding can be made 3 days ahead
46
Cover and keep chilled