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homemade bittersweet chocolate pudding

Bittersweet Chocolate Pudding with Mint Whipped Cream

Creamy, decadent bittersweet chocolate pudding made from scratch topped with mint infused whipped cream. A perfect dessert for St. Patricks day, or that thin mint girl scout cookie craving. It's so easy to make, you'll never buy packaged pudding again!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author chellie

Ingredients

  • 2 1/2 cups half and half
  • 2/3 cup pure cane sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 2 ounces bittersweet chocolate chips
  • chopped chocolate mint candy, such as Ande's mints (optional for garnish)
  • Fresh mint leaves (optional for garnish)

Mint Whipped Cream

  • 1 cup heavy whipping cream
  • 1/4 tsp mint extract scant
  • 1 tbsp sugar

Instructions

  1. Put 2 cups of the half and half and sugar in a medium saucepan over medium low heat.

  2. Cook until it just begins to steam

  3. Combine the cornstarch and the remaining half and half in a bowl and stir well to blend until there are no lumps. Add the mixture to the pan.

  4. Cook, stirring occasionally until the mixture thickens and just starts to boil, about 5 minutes.

  5. Stir in the butter, bittersweet chips, and vanilla extract, until the butter and chocolate are melted.

  6. Pour into a 1 quart size dish, or into ramekins or another serving dish.  Put plastic wrap directly on top of the pudding to prevent "skin" from forming. Skip this if you don't mind the "skin". 

  7. Refrigerate until chilled.

For the whipped cream:

  1. Place the heavy whipping cream, sugar, and extract into a stand mixer with a whisk attachment.

  2. Whisk until soft peaks form.  

  3. Top pudding with whipped cream, chocolate mints and mint leaves.

Recipe Notes

Use can use whole milk in place of half and half.

Semi-sweet or milk chocolate chips can be used for a different flavor.

Stevia based sweetener (such as truvia) can be used in place of the sugar in the whipped cream.  Check a conversion chart for the correct amount of sweetness.

To decorate the edge of the glass, use a little honey around the rim, then tip the glass upside down in the chopped chocolate pieces.