I was watching a TV series on DVD recently, and in one episode, the characters ate a heck of a lot of chocolate pudding. They are so much that it kind of put me off of it. Now, don’t get me wrong because I do like chocolate pudding – I was just glad that had already eaten the chocolate chocolate pudding that I had made earlier in the week!
This pudding is just a little bit of a twist on a simple chocolate pudding recipe that I use as a go-to recipe. The pudding is made with milk and thickened with a little bit of cornstarch, instead of eggs. This means it is less fussy than some pudding recipes – no tempering of eggs required – and has a slightly lighter texture than some very heavy puddings that load up on egg yolks. It still has a good chocolate flavor, thanks to some cocoa powder and some melted chocolate that is incorporated into it. I’ve used it before in homemade Chocolate and Vanilla Pudding Cups. In this instance, the twist I’ve given it is a twist of mint. I added Chocolate Mint Bailey’s liqueur and a little bit of peppermint extract. The pudding is as chocolaty as ever, but has a refreshing note to the finish, as well as a hint of rich Irish Creme liqueur.
If you don’t have the Mint Bailey’s, you can substitute another chocolate liqueur, regular Bailey’s Irish Cream or just swap in some extra milk. The liqueur acts like a combination of chocolate extract and mint extract, in terms of the flavor it lends to the pudding, but a bit extra mint extract will help get the pudding to just the right level if necessary.
Chocolate Mint Pudding
2 cups milk, divided (low fat or regular)
3 tbsp cornstarch
2 tbsp cocoa powder
1/4 cup Mint Chocolate Bailey’s liqueur
1/4 cup sugar
2-oz dark/semisweet chocolate, finely chopped
1/2 tsp vanilla extract
1/4 tsp peppermint extract*
In a small bowl, whisk together 1/4 cup milk with cornstarch and cocoa powder until very smooth.
Pour cocoa mixture, all remaining milk, Bailey’s and sugar into a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to low and add in chopped chocolate as well as the vanilla and mint extracts. Stir frequently to melt the chocolate and keep the pudding cooking evenly.
Continue to cook pudding for 3-4 minutes, until pudding is thick and will easily coat the back of a spoon.
Divide evenly into 4-6 small dessert cups. Refrigerate until ready to serve.
Dust with cocoa powder and serve with a dollop of whipped cream, if desired.
*Note: If you aren’t using the Mint Bailey’s, increase the peppermint extract to 1/2 or 3/4 tsp to keep the mint flavor up in the pudding.
ReginaAugust 30, 2009
I use your no-egg chocolate pudding recipe all the time! It’s very tasty. I love not having to use egg yolks (I hate having to figure out what to do with the whites) or a powedered mix from the store. =)
KatieAugust 30, 2009
This sounds yummy. I love mint chocolate things but always seem to forget about mint when I am baking. Will give it a go
NicoleAugust 31, 2009
Cal – You can use any brand you like. I used Guittard.
ShoshanaAugust 31, 2009
Chocolate and mint is one of my favorite combinations so I can’t wait to try it. Have you ever tried making it with a non-dairy milk?
NicoleAugust 31, 2009
Shoshana – I have and it works well, although with some types of nondairy milk you might need to add a little bit of extra cornstarch (maybe 1 tsp) to give it a little extra thickening power if necessary
VVS-HedestokerAugust 31, 2009
What a beautiful recipe. Cheers for sharing.
basura ne iyi gelirDecember 10, 2009
Woooow! it is looking tasteful. I will told my mother to make this pudding.
Thanks for this recipe.
laptop battery manufacturerMay 15, 2010
The pudding is made with milk and thickened with a little bit of cornstarch, instead of eggs