The season for chocolate and peppermint is officially upon us! Everywhere you look there are all kinds of fun desserts that feature the two ingredients. I've got another fun dessert that also features them, but in the form of delicious, creamy pudding.
This Chocolate Peppermint Pudding is rich and decadent, with just a hint of a minty flavor. Plus, it's topped off with fluffy whipped cream and homemade peppermint bark to make it even better.
If you've never made pudding before, don't worry. It's a pretty simple recipe and process. You'll just want to make sure to give yourself plenty of time so that the pudding can chill for at least 2 hours before you plan to serve it.
It's also important that you measure out all of your ingredients ahead of time because you'll be heating some of the ingredients over the stove. It will come together quickly so you'll want to make sure that you are prepped and ready to go.
To get started, you'll combine the dry ingredients in a saucepan and cook them over low heat while you slowly stream in the milk. As the mixture cooks, whisk together the heavy cream and egg yolks. Once the chocolate mixture starts to bubble, you're ready to carefully temper the egg mixture and will need to work quickly.
While you whisk the egg mixture constantly, slowly add in a portion of the chocolate mixture. Then transfer all of it back to the saucepan and continue to whisk it constantly over medium heat until it starts to bubble up like lava.
Pull the pan off the stove, stir in the chocolate and peppermint extract before gently pouring the pudding into several heatproof dishes. Make sure to cover each with plastic wrap, placing the plastic wrap directly on the pudding to prevent a skin from forming. Pop them in the fridge to chill for at least two hours.
While your pudding is chilling, you can get started on the peppermint bark topping. Melt the bittersweet chocolate in the microwave with a microwave safe bowl or a double boiler. Once it is completely melted, carefully spread it into the shape of a rectangle on a parchment lined baking sheet.
Chill the chocolate in the fridge for about 20 minutes before repeating the same step with the white chocolate and spreading it over the bittersweet chocolate. Make sure that you work quickly and stay on top of the chocolate with your spatula so that you do not start to melt the bittersweet chocolate underneath.
Once you have spread the white chocolate all over the top of the bittersweet chocolate, top it off with the crushed candy canes and pop it back into the fridge for at least another 20 minutes before cutting it into smaller pieces.
Once your pudding has chilled and your peppermint bark topping has been made, blend together the heavy cream and sugar you had set aside for the whipped cream topping.
Scoop a heaping spoonful of whipped cream over each serving of pudding, and place a piece of peppermint bark on top, and you've got yourself dessert!