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!
Chocolate Peppermint Pudding
Author: Marisa Guerra
Makes about four servings
Chocolate Peppermint Pudding
- ½ cup sugar
- ¼ cup cornstarch
- 3 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 2 ½ cups whole or 2% milk
- ½ cup heavy cream
- 3 large egg yolks
- 3 oz bittersweet chocolate, finely chopped
- 1 tsp peppermint extract
- Whisk sugar, cornstarch, coca powder, and salt together in a saucepan.
- Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
- Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
- Once the mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
- Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
- Remove the pudding from the heat and whisk in the chocolate and peppermint extract. Stir until the chocolate melts fully.
- Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
Peppermint Bark Topping
- 4 oz bittersweet chocolate
- 4 oz white chocolate
- 2 candy canes, crushed
- Line a cookie sheet with parchment.
- Melt the bittersweet chocolate in a double boiler or in a microwave safe bowl.
- Carefully pour the chocolate over the parchment, spreading it into the shape of a rectangle.
- Let chill for 20 minutes.
- Melt the white chocolate in a double boiler or in a microwave safe bowl.
- Carefully pour the white chocolate over the bittersweet chocolate, spreading it out so it covers the bittersweet chocolate. Work quickly so that the bittersweet chocolate does not start to melt and mix into the white chocolate.
- Sprinkle the crushed candy canes over the white chocolate.
- Chill for another 20 minutes.
- Slice into little pieces and chill until ready to use.
- 1 cup heavy cream
- 1 ½ tbsp sugar
- Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.
- Once pudding is chilled, top each bowl with a dollop of whipped cream and a piece of peppermint bark topping.