Celery Free Chocolate-Mint Pudding with Cocoa Dust
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Learn more →Ingredients
4 servings
For the pudding
- 3 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
- 2 cups milk
- ½ cup heavy cream
- ¼ cup maple syrup
- 2 oz dark chocolate (>70% cacao), finely chopped
- 1 tbsp unsalted butter
- ½ tsp peppermint extract
For serving
- 1 tsp unsweetened cocoa powder, for dusting
- fresh mint leaves, for garnish (optional)
Instructions
- 1
Whisk the cornstarch, 2 tbsp cocoa powder, and salt together in a medium saucepan until evenly combined. Gradually pour in the milk and heavy cream, whisking constantly until the dry ingredients are fully dissolved with no lumps remaining.
- 2
Stir in the maple syrup. Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and begins to bubble at the edges, 8–10 minutes. Once the first large bubbles break the surface, whisk constantly for 1 full minute — the pudding should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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