Choc-Mint Soil Puddings
Serves 8
Ingredients:
- ¼ cup plus 2 tablespoons sugar
- 3 tablespoons corn flour
- 1 tablespoon plus 1 ½ teaspoons cocoa powder
- 1/8 teaspoon salt
- 1 ¼ cups thickened cream
- 1 ¼ cups milk
- ½ teaspoon vanilla extract
- 170 g semisweet chocolate, chopped (1 cup)
- ½ teaspoon pure mint extract
- 1 tablespoon plus 1 ½ teaspoons unsalted butter, cut into small pieces
- Mint sprigs and micro mint
Method:
Whisk together sugar, corn flour, 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 corn flour 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 glasses (tumblers) leaving about ½ inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
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