The afternoon I came home from the hospital after my second jaw surgery, I spent several hours watching The Great British Baking Show Masterclass, in which Paul and Mary adorably create their own (perfect) versions of the various challenges they gave the bakers that week. Comfortably loaded up on Percocet, after watching Paul masterfully create a walnut-roquefort bread, I decided that in 2018 I would become a master bread maker.
Unfortunately, that dream has yet to become a reality because of the liquid diet I’m on for the foreseeable future. So instead of yeast and “strong flour” and “good bakes” I’m by necessity all about puddings and mousses and custards. I’m going through egg cartons and bars of baking chocolate in the blink of an eye. And in case you were wondering- no, churning out soft, no-bake desserts does not scratch that baking itch, at all.
But since beggars can’t be choosers, I’m trying to make the most of it by at least choosing no-chew options that look delicious. These layered peppermint-chocolate puddings are not only adorable, they are rich, satisfying and delicious- even though they don’t require teeth. They also take about 20 minutes to make (though you need to anticipate your craving a day in advance to account for chilling time in the fridge).
Making pudding is a cinch. I’m pretty sure the only way you can mess it up (and it’s really not the end of the world) is if you overcook it. It takes a little practice if you aren’t familiar with the process, but when you’re thickening the mixture on the stove (the last step), you just need to make sure it doesn’t reach a boil and that you remove it from the heat as soon as it coats the back of a spoon and before it becomes grainy. You’ll know what grainy looks like when you see it. And if this happens, you should totally eat the pudding anyway.
If you’re planning ahead and want to be just like me and not have to chew, you should make this pudding and save the the egg whites- not for a healthy omelette but for a delicious mousse. Recipe coming soon!
Ingredients
- 4 oz. white chocolate, chopped
- 1/4 teaspoon mint extract
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large egg yolks
- 4 oz. bittersweet or semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 2 large egg yolks
- Chocolate cookies, broken into large pieces (for serving)
Instructions
- First make the mint custard. Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
- Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
- Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
- Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
- Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
- Serve pudding topped with cookies.
Notes
https://www.thekitchenchronicles.com/2018/01/17/marbled-mint-chocolate-pudding/
