Potted Chocolate Mint Puddings Recipe 435

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:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add peppermint extract and dry pudding mix; stir 2 min.
• Add sugar, 1 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press into even layer with back of spatula.
• Microwave remaining butter and chocolate in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan; spread to completely cover bottom layer. Top with remaining ingredients.
• Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

Steps:

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

Steps:

• 1. Whisk together sugar, cornstarch, cocoa, and 1/2 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup. 2. 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. 3. 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 (canle4less.com), leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours. 4. 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. MAKE AHEAD: Puddings (without toppings) can be refrigerated for up to 6 hours. Makes 8