Peppermint Chocolate Pudding

By Ben · cooked up in Sprig

Peppermint extract and Dutch-process cocoa turn a simple stovetop pudding into something that smells like a candy shop the moment it starts to thicken. The texture is dense and silky — it coats the back of a spoon and sets into something genuinely luxurious in individual cups. A spoonful of whipped cream and a shower of crushed candy canes add a cold crunch against the warm chocolate beneath. Serve this at a holiday dinner or a cozy winter night when you want something impressive with almost no effort.

Ingredients

• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder, sifted
• 3 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 4 standard candy canes, finely crushed

Instructions

1. In a medium saucepan, whisk together the sugar, sifted cocoa powder, cornstarch, and salt until fully combined with no lumps.
2. Gradually pour in the whole milk while whisking constantly to create a smooth slurry. Make sure all the dry ingredients are fully incorporated before placing the pan on the heat.
3. Set the saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam — about 5 minutes. Once steaming, switch to near-constant whisking and cook until the pudding thickens and comes to a low bubble, about 5 to 7 more minutes. It should coat the back of a spoon thickly.
4. Remove from heat immediately. Whisk in the butter pieces one at a time until fully melted and smooth. Stir in the peppermint extract and vanilla extract.
5. Pour the pudding evenly into 6 individual serving cups or ramekins. Press a small piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate for at least 2 hours or until fully set.

1. When ready to serve, combine the heavy whipping cream and powdered sugar in a cold bowl. Whip with a hand mixer or whisk until soft, pillowy peaks form — about 2 to 3 minutes with a hand mixer.
2. Remove pudding cups from the refrigerator and peel off the plastic wrap. Spoon or pipe a generous dollop of whipped cream onto each cup.
3. Finish each serving with a heavy pinch of crushed candy cane directly over the whipped cream. Serve immediately so the candy cane stays crunchy.

Chef's tips

Nutrition (per serving, estimated)

More from Ben

Tiramisu Cupcakes

Chicken Lettuce Wraps

Mushroom Quesabirria Tacos

Are you this recipe's original author or publisher? Report a problem