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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 make prepare of time makes it the perfect dessert to serve at your next dinner party | wearenotmartha.com

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
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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

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!