Grownup Mint-Chocolate Pudding Recipe - Los Angeles Times
This simple pudding recipe uses a splash of absinthe to tie together mint and chocolate flavors, making it a delicious, elegant dessert choice.
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Ingredients
- 1 1/4 cups (295 milliliters) whole milk, divided
- 1 3/4 teaspoons unflavored powdered gelatin
- 1 1/4 cups (295 milliliters) heavy cream
- 68 grams (1/3 cup) granulated sugar
- 1/2 teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt)
- 142 grams/5 ounces bittersweet chocolate, preferably 70%, finely chopped
- 85 grams/3 ounces soft chocolate-covered mint candies, preferably York peppermint patties (about 6) or Andes mints (about 18), chopped
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon absinthe (see note above)
- Toasted cacao nibs, whipped cream and fresh mint leaves, for serving (optional)
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