Fresh mint leaves steep in fat-free milk to impart the herb's essence; the taste is much better than that of mint extract. Unless milk is stabilized with a thickener such as flour or cornstarch, it will "break," or curdle, when it becomes too hot; that's why it's important to go no higher than 180 degrees at the beginning of step one.
Cooking Light MAY 2007
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.
Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.
Go to full version of