I bought the most delicious chocolate spearmint from the Santa Monica farmers market. Yes, that’s right. There’s a chocolatey spearmint that you can grow in your garden. It’s like a thin-mint in plant form. This recipe marries together my favorite ice cream recipe with a silky, chocolate pudding. It tastes super sinful, but guess what! There’s no cream or eggs or butter involved. In my mind, that makes it a healthy, low fat indulgence that I don’t need to regret after eating. Not that I would.
Dark Chocolate Mint Pudding
Serves 6. Adapted from the Smitten Kitchen.
- 1 bunch of fragrant and fresh spearmint leaves, plus some extra leaves for garnish
- 1/4 cup cornstarch
- 1/2 cup sugar
- dash or two of salt
- 3 cups of milk (I used 2% since that’s what I have)
- 6 ounces of dark chocolate, coarsely chopped (I used a little over half a 10 oz bag of Ghirardelli bittersweet chocolate chips)
1. Pour the milk and the chopped mint leaves into a sauce pan and simmer for about 5-10 minutes, making sure not to scorch the milk. Muddle the mint leaves. Cool the milk/mint mixture and let it rest in the fridge for at least 2-3 hours or overnight.
2. Pour the milk into a clean sauce pan, straining out the mint leaves. Press on the mint leaves to release all the flavor into the milk.
3. Whisk the cornstarch, sugar and salt into the milk. On low heat, keep whisking the sauce pan until simmering. Keep stirring and scraping the bottom of the pan with the whisk to make sure nothing gets stuck and there are no lumps. Stir until it begins to thicken (it takes about 15-20 minutes).
4. Once the mixture begins to thicken, pour in chocolate. Continue to whisk for 5 minutes until the pudding is smooth and thickened.
5. Pour into a bowls or serving cups and place in the fridge, covering with plastic wrap. Allow to cool for at least 1 hour. Garnish with whipped cream and extra mint leaves.