Photo: Becky Luigart-Stayner; Styling: Cindy Barr
6 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Nom, nom, nom good.

March 15, 2015
This recipe tasted great!!!  I followed suggestions from other users and steeped the mint for 30 minutes.  I also subbed 60% Cocoa because I love dark chocolate.  

Carrie622's Review

January 21, 2014

Mikeyjc109's Review

December 10, 2013
I didn't like this recipe. The fresh mint has an odd taste, unlike the mint flavoring in most foods. I don't know what type of mint you are actually buying when you purchase fresh mint. This flavor combination of chocolate and mint doesn't go together nearly as well as in mint chocolate chip ice cream or Andes mints. The chocolate flavor wasn't anything to write home about either. I will not be making this recipe again.

BeckyStroz's Review

April 18, 2012
Fabulous! I took the suggestion and steeped the milk a bit longer with the mint and the flavor was perfect. I also subbed half of the sugar with Truvia. The end result was delicious and a little goes a long way.

BamaInSnow's Review

July 13, 2011
I served this to a friend who said it was "crazy good". I left the mint in longer than call for and also used bittersweet chocolate pieces for a darker feel.

garliclemon's Review

October 03, 2010
Delicious! I steeped the mint in the milk sligtly longer than suggested, and a bold mint flavor shone through at the end. This was simple to make,but it tasted very decadent. I'm very happy this light dessert tasted like it could be served in a high-end restaurant.I reduced the sugar by half, resulting in a dark-chocolate tasting finish, which suits my tastes just fine.

HomechefAna's Review

September 09, 2010
This has become a true staple in our house. I usually let the mint steep in the milk 30-40 minutes because we like it strong. The pudding turns out rich, creamy, and has a great mouth-feel. It amazes people when they find out how light it really is.

ericai's Review

August 26, 2009
Love this! I make it every year as soon as the mint in my garden comes in. This really doesn't taste light!