Ingredients

• 3 cups nonfat milk
• 1/2 cup packed fresh mint leaves (about 1/2 ounce), plus more, for garnish
• 2/3 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons unsweetened cocoa
• 1/8 teaspoon salt
• 3 large egg yolks, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 1/2 teaspoon vanilla extract

Browse by ingredient

Instructions

1. Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens.
2. Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts.
3. Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.