Marbled Mint Chocolate Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
• Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
• Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
• Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.

Steps:

• Mint custard Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat. Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth. Chocolate custard and assembly Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat. Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth. Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. 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. Let chill until cold, at least 2 hours. Serve pudding topped with cookies. Do Ahead: Pudding can be made 3 days ahead. Cover and keep chilled.

Steps:

• Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
• Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.
• Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
• Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

Steps:

• In a food processor, combine all ingredients; cover and process until smooth. Transfer to two dessert dishes. Refrigerate until serving.