Chocolate Peppermint Pudding

Rich chocolate and cool peppermint join forces in this silky-smooth stovetop pudding. A no-bake, holiday dessert that can be made up to 3 days in advance!

Prep Time: 15

Setting Time: 2

Total Time: 2 15

Course: Dessert

Cuisine: American

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

small to medium saucepan
whisk
4 glasses or ramekins for serving, I used coupe glasses

Ingredients

500 ml (2 cups) full-cream (whole fat) milk
110 g (½ cup) caster sugar, sub with granulated sugar
3 tbsp cocoa powder, sifted
2 tbsp cornflour
⅛ tsp salt
2 egg yolks, room temperature
½ tsp peppermint extract
½ tsp vanilla extract
100 g (3.5 oz) dark chocolate, roughly chopped or broken into small pieces

Optional garnishes

crushed candy canes
chocolate curls/shavings

Instructions

In a small to medium sized saucepan, whisk together the sugar, sifted cocoa powder, cornflour, and salt. Slowly add half of the milk, whisking to combine.
Set the saucepan over low-medium heat. Stir constantly as the mixture warms. As soon as you see the first signs of a simmer, remove it from the heat.
In a mixing bowl, whisk the egg yolks with the remaining milk. Scoop out 1/4 cup of the hot mixture, while whisking constantly, slowly pour it into the egg yolk mixture to temper it. Then pour the tempered mixture back into the saucepan.
Set the saucepan over medium heat and bring to a simmer. Do not let it boil. Cook until the mixture thickens enough to coat the back of a spoon and some larger bubbles start to break the surface. Remove from the heat.
Stir in the vanilla and peppermint extracts, then stir in the chocolate pieces until melted. The pudding should be thick, smooth, and glossy.
(Optional) If you notice some small bits of cooked egg, you can strain the pudding through a fine mesh sieve.
Pour the pudding into a large bowl. Press cling film directly onto the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 15 minutes, then transfer to the fridge to set for a minimum of 2 hours or overnight.
Remove the cling film and give the pudding a whisk before scooping into glasses or ramekins. Serve topped with chocolate shavings and crushed candy canes.

Notes

Egg-free version: while not quite as rich and creamy, this pudding is still delicious without egg yolks, and it comes together even quicker! Simply follow Step 1, but add all 500ml (2 cups) of the milk, then skip ahead to Step 4 to cook the pudding.
Peppermint extract: you can adjust the peppermint extract to taste, but keep in mind that the mint flavour intensifies after the pudding has been chilled. I find 1/2 tsp to be just the right amount for the mint flavour to come through without overpowering the chocolate.
Candy canes: If garnishing with crushed candy canes, sprinkle these on right before serving. Candy canes melt pretty quickly when exposed to heat or moisture.

The easiest way to crush candy canes is to place them in a sealed sandwich bag and tap them with something heavy (a rolling pin, meat tenderiser, etc.). Again, you'll want to use them pretty soon after crushing as they get sticky fast.
Make-ahead/storage instructions: the pudding can be made ahead of time and stored, covered, in the refrigerator for up to 3 days. A little bit of separation is normal, just make sure to give it a whisk before serving to restore its creamy and smooth texture.

Nutrition

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