Minted Chocolate Pudding



1. Combine the milk, half-and-half, sugar, cornstarch, and salt in a saucepan. Heat for 2 to 3 minutes, whisking, until hot but not boiling.

2. Gradually stir ¼ cup of the hot milk mixture into the egg yolks.

3. Combine the egg yolks with the rest of the hot milk. Heat again, whisking, for 5 to 6 minutes until thick but not boiling.

4. Pour the hot mixture over the chopped chocolate, let sit for 30 seconds, and whisk until the chocolate melts.

5. Cool for 10 to 15 minutes. Add the mint extract and whisk to combine.

6. Pour the pudding into four 6-oz. custard cups. Press plastic wrap directly on the surface of each cup and let cool to room temperature.

7. Refrigerate for 3 to 4 hours or overnight. Garnish with mint leaves and whipped cream. Serves 4.