Marbled Mint-Chocolate Pudding

This easy-to-make-from-scratch custard dessert lets you enjoy the best of both worlds- white chocolate and dark chocolate... With a subtle hint of mint added in. The beautiful presentation and ability to prepare this marbled mint-chocolate pudding ahead of time makes it the perfect dessert to serve at your next dinner party!

Do you know what gets your week off to a really bad start? When you fall asleep to murder... OK, I just went back and re-read that and realize how terrifying it sounds. Murder on television, I mean. Obviously. I may have an irrational fear of creepsters breaking into my house (and hiding in my basement until I'm asleep), but that hasn't happened in real life just yet. But we do often fall asleep to murders in my house because my husband and I have an obsession with Dateline. And we recently discovered what we refer to as the 24-hour Dateline television channel, Investigation Discovery (ID). It's basically Dateline-type shows around the clock, some of them quite creepy and some really, really disturbing. Like, can't even talk about them on the blog disturbing. And while I'd never ever even think about turning this channel on while I'm in the house alone, it seems all fine and happy when I'm watching it with Chris. Until I fall asleep and the horror starts entering my dreams.

I wake up with so many questions. Why did I answer the door for that creepy neighbor??? Why did I keep talking to that sketchy person online?? Why didn't I think it was strange when my husband took out that giant life insurance policy on me?? Oh wait... None of those things actually happened. At least not to me. So much for waking up fully rested. These are the mornings when I get out of bed with two thoughts in my head: 1) I cannot wait until I can get back in bed (16 hour countdown is on) and 2) What's for dessert tonight??

I've been seriously into Bon Appétit magazine lately. Like wanting to make every single recipe I see in ever issue. This Marbled Mint-Chocolate Pudding not only sounded right up my alley, but it looked so beautiful on the pages of the magazine. It was super easy to make and I think it would be perfect for serving to a crowd if you happen to be planning any summer dinner parties. Which I hope you are!

MARBLED MINT-CHOCOLATE PUDDING RECIPE

This mint chocolate pudding is also the ideal dessert for those of you who are just as indecisive as me... Dark chocolate pudding or white chocolate pudding?? How about both. With a little mint thrown in for good measure.

Start by chopping up that beautiful chocolate- 4 oz. of each. I used a 70% Ghirardelli for the dark chocolate.

Then start your custard making. You'll need to make two batches- one white chocolate and one dark. I think this recipe is a little confused as the dessert is called "pudding," but it's actually custard (basically, pudding thickened with eggs). I did experiment a bit and had some trouble thickening my white chocolate custard without the addition of cornstarch (it was OK, but not as thick as I want my pudding to be). I tried adding in 1 T and that seemed to help a lot. I've included it in this recipe (for both the white chocolate and dark chocolate custards), but use at your discretion. My dark chocolate custard thickened amazingly well without it.

Starting with batch #1, bring 1 cup heavy cream to a simmer in a small saucepan over medium heat.

In a separate, medium-sized bowl, whisk together 2 large egg yolks, 1 Tbsp cornstarch (optional) and ¼ t spsalt. Slowly whisk the hot cream into the egg mixture and then pour the mixture back into the saucepan, keeping over medium heat (this is to temper the eggs).

Keep stirring, constantly, until the mixture thickens enough to coat the back of the spoon. This will likely take about 4 minutes and you should make sure to be scraping the bottom of the saucepan while you stir, so the eggs don't curdle.

Now, put the 4 oz. white chocolate and ¼ tsp mint extract in a separate medium-sized bowl.

And pour the custard mixture over it. Let it sit for 1-2 minutes, before stirring to ensure that all the chocolate melts into a smooth mixture.

Now you're going to repeat the same process for the chocolate pudding with all the same ingredient measurements, except you'll use ½ cup heavy cream and ½ cup whole milk (instead of the full cup heavy cream you used above).

When you whisk the egg yolks, cornstarch (optional), and salt together, also whisk in 1 Tbsp granulated sugar.

And when you put the chocolate in a bowl, don't add mint extract. You want just pure chocolatey-ness here.

This seriously looks like the most luscious chocolate pudding ever. Um, I guess that's because it was.

Compose the marbled pudding by spooning some chocolate pudding into a glass and then topping with some white chocolate mint pudding. Repeat, layering each flavor custard, until it's evenly divided among glasses. The recipe doesn't specify the exact size of glass to use, but I recommend using smaller glasses for personal-sized servings. I would have used my mini parfait glasses (affiliate link), but they were in the basement and, well, I basically decided to make four giant puddings instead. I was hungry?

Once the pudding is layered, swirl it with a skewer or the tip of a small knife, both on top and down the sides of the glasses. Chill for at least 2 hours, until nice and cold.

Bon Appétit recommended serving with cookies, but I crumbled some After Eight mints (affiliate link- remember those???) on top.

I always forget how much I love all things pudding and mousse until I'm enjoying it again. Homemade is better 100% of the time and this pudding was so thick and luscious... It was probably a giant mistake to prepare it in such large glasses.

Wait, no. A mistake would be falling asleep to television shows about murder. Making extra-large size servings of pudding would be more of a blessing. A blessing that my hips may not necessarily agree with.

A blessing would also be having an entire box of After Eight mints in your pantry. They are not absolutely imperative to this treat, but they add a little something extra... And what dessert isn't more fabulous with garnish??

This is the kind of dessert I wake up in the morning thinking about. You know, after I'm finished convincing myself that all the terror that occurred in my dreams isn't real.

Do you wake up thinking about dessert or is it just me?

If you're looking for more mint chocolate goodies, check out my Mint Chocolate Hummus or my Mint Chocolate Chip Ice Cream Cupcakes! I'm also really excited to try this Mint Chocolate Chip Dip from Family Fresh Meals!

Marbled Mint-Chocolate Pudding

This easy-to-make-from-scratch custard dessert lets you enjoy the best of both worlds- white chocolate and dark chocolate... With a subtle hint of mint added in. The beautiful presentation and ability to prepare it ahead of time makes it the perfect dessert to serve at your next dinner party!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Marbled Pudding, Mint Chocolate Pudding

Makes: 8 people (depending on size of glass used)

Ingredients

White Chocolate Mint Custard

• 1 cup heavy cream
• 2 large egg yolks
• 1 Tbsp cornstarch (optional)
• ¼ tsp salt
• 4 oz. white chocolate, chopped
• ¼ tsp mint extract

Chocolate Custard

• ½ cup heavy cream
• ½ cup whole milk
• 2 large egg yolks
• 1 Tbsp cornstarch (optional)
• 1 Tbsp granulated sugar
• ¼ tsp salt
• 4 oz. bittersweet chocolate (I recommend 70% cocoa, chopped)
• Crumbled chocolate cookies or After Eight mints, for garnish

Instructions

White Chocolate Mint Custard

• Bring heavy cream to a simmer in a small saucepan over medium heat.
• In a separate, medium-sized bowl, whisk together egg yolks, cornstarch (optional), and salt.
• Slowly whisk the hot cream into the egg mixture and then pour the mixture back into the saucepan, keeping over medium heat.
• Keep stirring, constantly, until the mixture thickens enough to coat the back of the spoon, about 4 minutes. Make sure to be scraping the bottom of the saucepan while you stir, so the eggs don’t curdle.
• Put white chocolate and mint extract in a separate medium-sized bowl and pour custard mixture over it. Let sit for 1-2 minutes, before stirring to ensure that all the chocolate melts into a smooth mixture.

Chocolate Custard

• Bring heavy cream and whole milk to a simmer in a small saucepan over medium heat.
• In a separate, medium-sized bowl, whisk together egg yolks, cornstarch (optional), sugar, and salt.
• Slowly whisk the hot cream/milk into the egg mixture and then pour the mixture back into the saucepan, keeping over medium heat.
• Keep stirring, constantly, until the mixture thickens enough to coat the back of the spoon, about 4 minutes. Make sure to be scraping the bottom of the saucepan while you stir, so the eggs don’t curdle.
• Put bittersweet chocolate in a separate medium-sized bowl and pour custard mixture over it. Let sit for 1-2 minutes, before stirring to ensure that all the chocolate melts into a smooth mixture.

Assembly:

• Spoon some chocolate custard into a small glass and then top with some white chocolate mint custard. Repeat, layering each flavor custard, until it’s evenly divided among glasses.
• Swirl custard with a skewer or the tip of a small knife, both on top and down the sides of the glasses.
• Chill for at least 2 hours, until nice and cold.
• Top with a crumbled chocolate cookies or After Eight mints.

Notes

• Recipe lightly adapted from Bon Appetit.

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