Traditional recipes

Chocolate-Mint Pudding Cakes

Chocolate-Mint Pudding Cakes


  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
  • 1/3 cup baker's sugar (superfine sugar) or regular sugar
  • 1/4 cup all purpose flour
  • 1 1/4 teaspoons peppermint extract
  • Powdered sugar or sweetened cocoa powder
  • Peppermint stick ice cream or mint chocolate chip ice cream

Recipe Preparation

  • Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

  • Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.

  • Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.

  • Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.

Recipe by Diane Rossen Worthington,Reviews Section

Recipe Summary

  • 1 3/4 cups heavy cream, chilled
  • 1/4 cup sugar
  • 3/4 teaspoon mint extract
  • 1 package (9 ounces) chocolate wafers
  • 1 cup miniature chocolate chips

Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Grownup Mint-Chocolate Pudding

Even people who claim not to like the combination of chocolate and mint will enjoy this grownup iteration that uses a splash of absinthe to balance the mint’s flavor. If you don’t have absinthe, you can use Green Chartreuse, a menthol-like amaro such as Forthave Spirits’ Marseille or even a floral gin like Hendricks — anything that has a pleasantly medicinal/floral or eucalyptus-like aroma to play up that of the mint while taking away its candy-sweet edge.

Using gelatin instead of eggs allows the flavor of the mint to prevail unencumbered by the extra fat of yolks. It also means the pudding is much easier to make for those wary of cooking a custard.

Pour 1/4 cup milk into a small bowl, sprinkle the gelatin over the surface and stir to combine the gelatin will clump in the milk but that’s fine — just keep stirring until it is all moistened and submerged in the milk. Let stand for 5 minutes to allow the gelatin to soften.

Meanwhile, pour the remaining 1 cup milk, the cream, sugar and salt in a small saucepan and heat over medium-high heat. Cook, stirring occasionally to help dissolve the sugar, until the mixture just begins to bubble at the edge of the pan (not boil).

Remove the pan from the heat and add the gelatin mixture. Stir to dissolve the gelatin fully, then add the chocolate, mint candies, vanilla and absinthe. Let stand for 1 minute to allow the chocolate to melt.

Using an immersion blender or regular blender, blend until the mixture is completely smooth, 20 to 30 seconds. Blending will create foam on top of the liquid if you want to get rid of the foam, pour the liquid through a fine mesh sieve into another pitcher. If not, skip this step it’s for aesthetics only.

Set 4 to 8 small ramekins, cups or bowls on a baking sheet and divide the pudding mixture among the dishes (or pour the pudding into one shallow dish at least 2 quarts in volume). Transfer the sheet to the refrigerator and chill the puddings until fully set, at least 8 hours or overnight.

If you like, top each pudding with a sprinkling of cacao nibs, then a dollop of whipped cream. Garnish each with a small bunch of mint leaves before serving.

Mini Decadent Chocolate Ganache Bundt Cakes

How heavenly are these decadent Mini Decadent Chocolate Bundt Cakes generously smothered with rich Chocolate Ganache glaze? Pretty darn heavenly, if you couldn't tell just by looking at them! Wait until you taste them. seriously a chocoholic lovers nirvana!

So, the other day, I had to laugh. I was reading through some chocolate quotes and I came across this one: &ldquoAll women like chocolate, it's like female catnip.&rdquo OMG. does this not ring true? Umm. yes it does!

I have always had an outrageous sweet tooth, but when it comes to paring down what will make me the most happy, chocolate undoubtedly, always wins!

The taste is incredible, it smells delicious and it's like the most awesome mood booster that always makes everything better, anytime of the day. I can't deny, I've even had it for breakfast. 🙂

And since I was into reading Chocolate Quotes, you'll love these too:

Chocolate is cheaper than therapy and you don't need an appointment.

Chocolate knows no boundaries speaks all languages comes in all sizes is woven through many cultures and disciplines . it impacts mood, health, and economics, and it is a part of our lives from early childhood through the elderly years.

Chocolate: the poor mans' champagne.

Chocolate says "I'm sorry" so much better than words.

When you select the right kind of chocolate it is like giving your insides a hug. Everyone needs a chocolate hug.

If in doubt what to make to please a crowd, these Mini Decadent Chocolate Ganache Bundt Cakes are truly perfect for birthdays, Valentine's Day and all chocoholic occasions! They are super moist, light and fudgy and worth the celebration!

These bundt cake pans are the cutest! These mini bundt pans are really nice too, I used them with these Chocolate Chip Mini Bundt Cakes above! Orange Cream Glazed Pound Cakes are on the blog too!

Chocolate Mint Pudding

I was watching a TV series on DVD recently, and in one episode, the characters ate a heck of a lot of chocolate pudding. They are so much that it kind of put me off of it. Now, don’t get me wrong because I do like chocolate pudding – I was just glad that had already eaten the chocolate chocolate pudding that I had made earlier in the week!

This pudding is just a little bit of a twist on a simple chocolate pudding recipe that I use as a go-to recipe. The pudding is made with milk and thickened with a little bit of cornstarch, instead of eggs. This means it is less fussy than some pudding recipes – no tempering of eggs required – and has a slightly lighter texture than some very heavy puddings that load up on egg yolks. It still has a good chocolate flavor, thanks to some cocoa powder and some melted chocolate that is incorporated into it. I’ve used it before in homemade Chocolate and Vanilla Pudding Cups. In this instance, the twist I’ve given it is a twist of mint. I added Chocolate Mint Bailey’s liqueur and a little bit of peppermint extract. The pudding is as chocolaty as ever, but has a refreshing note to the finish, as well as a hint of rich Irish Creme liqueur.

If you don’t have the Mint Bailey’s, you can substitute another chocolate liqueur, regular Bailey’s Irish Cream or just swap in some extra milk. The liqueur acts like a combination of chocolate extract and mint extract, in terms of the flavor it lends to the pudding, but a bit extra mint extract will help get the pudding to just the right level if necessary.

Chocolate Mint Pudding
2 cups milk, divided (low fat or regular)
3 tbsp cornstarch
2 tbsp cocoa powder
1/4 cup Mint Chocolate Bailey’s liqueur
1/4 cup sugar
2-oz dark/semisweet chocolate, finely chopped
1/2 tsp vanilla extract
1/4 tsp peppermint extract*

In a small bowl, whisk together 1/4 cup milk with cornstarch and cocoa powder until very smooth.
Pour cocoa mixture, all remaining milk, Bailey’s and sugar into a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to low and add in chopped chocolate as well as the vanilla and mint extracts. Stir frequently to melt the chocolate and keep the pudding cooking evenly.
Continue to cook pudding for 3-4 minutes, until pudding is thick and will easily coat the back of a spoon.
Divide evenly into 4-6 small dessert cups. Refrigerate until ready to serve.
Dust with cocoa powder and serve with a dollop of whipped cream, if desired.

*Note: If you aren’t using the Mint Bailey’s, increase the peppermint extract to 1/2 or 3/4 tsp to keep the mint flavor up in the pudding.

Chocolate Mint Pudding Cookies

This is my take on one of my all-time favorite cookie recipes. They are so chocolatey and minty. You’ll love them.


  • 1 cup Crisco
  • 1 cup Packed Brown Sugar
  • 1 package (3.9 Oz. Package) Chocolate Fudge Pudding Mix
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 2 cups Flour
  • 1 bag (10 Oz. Bag) Dark Chocolate And Mint Chips


Beat Crisco and brown sugar in a large bowl with a mixer until light and fluffy. Add dry pudding mix, beat until well blended. Add eggs and baking soda mix well, scraping the sides of the bowl as needed. Gradually add flour, beating after each addition until well blended. Stir in chocolate and mint chips.

Drop dough 2 inches apart onto ungreased baking sheets.

Bake at 350°F for 10 to 12 minutes or until edges are lightly browned. Cool for 1 minute on the baking sheets, then remove to wire racks. Cool completely.

Chocolate Mint Pudding

Put that box of instant pudding mix down and give this wonderfully easy pudding recipe a try. Chocolate Mint Pudding is an easy dessert to make whenever you have a craving for something sweet. Chocolate pudding is infused with refreshingly cool mint flavor by actually boiling mint leaves with a few of the ingredients. The result is a perfect balance of mint and chocolate in a creamy, decadent dessert the whole family will go crazy over.

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This recipe for Amish Egg Custard Pie is a classic old-fashioned dessert recipe straight from the kitchens of the South and Midwest.&hellip See more Continue reading: "Amish Egg Custard Pie"

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Chocolate-Mint Pudding Cakes - Recipes

I made this cake for a combined Birthday/Bon Voyage dinner last weekend. I love the combination of chocolate and mint and am always keen to try out large layer cakes when cooking for a crowd.

Keep pieces small to ensure it’s not overly rich – maybe try out this technique from the genius Katherine Sabbath!

Ingredients (serves 16-18)
Chocolate Layer Cake
2 boxes Betty Crocker moist devil’s food cake

Mint Buttercream Frosting
200g butter, softened
½ cup milk
½ teaspoon vanilla extract
8 cups icing sugar
2-3 drops peppermint oil (or to taste)
a few drops of green food colouring

Dark Chocolate Ganache
170g dark chocolate melts
¾ cup cream
1 ½ teaspoons corn syrup

2 x Flake bars
3 x Peppermint Crisp bars
3 x double Aero bars
1 x packet Darrell Lea BB’s chocolate mint balls
1 x packet dark Maltesers

Make 4 cakes, according to packet instructions, by halving the batter from each cake mix and baking in 20cm cake tins. Carefully trim cooked cakes where necessary to ensure they are perfectly flat, and use the best 3 (freeze the 4th for another time).

To make the frosting, cream the butter for 1-2 minutes. Add the milk, vanilla extract and half of the icing sugar and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar along with the peppermint oil and food colouring and beat for a further 3 minutes or until light and fluffy.

Attach your base cake to a cake board or serving tray by using a small amount of frosting as glue. Spread a layer of frosting onto the top of the cake and then top with the next cake layer. Repeat.

Spread frosting onto the top and sides of the cake – don’t worry if you get crumbs in it, this is called the crumb coat. Using a spatula or protractor (as I did!), scrape off excess frosting so you have a thin smooth layer. Refrigerate cake for 30 minutes or until frosting is firm.

Add a second layer of frosting onto the top and sides of cake, again scraping off the excess and creating a smooth finish.

Place chocolate melts into medium bowl and set aside. Heat cream in a saucepan over medium-high heat just until it almost starts to simmer. Remove from heat and pour over chocolate. Let sit for about 5 minutes and then stir with a wooden spoon until chocolate is completely melted and smooth. Stir in corn syrup. Allow to cool until slightly thickened.

Use a spoon to add a few purposeful drips over the top edge of the cake. Then spoon more ganache on top of the cake, allowing it to drip at varying points around the cake.

Top cake with Flake pieces, peppermint crisp shards, Aero pieces, Maltesers and bb’s. Alternate Maltesers and bb’s and make a ring around the base of the cake.

Mint Cookies N Cream Cupcakes

Go pour yourself a tall glass of milk because today we’re making Mint Cookies ‘N Cream Cupcakes! This recipe is super simple and doesn’t require a ton of ingredients. The base of the cake starts with a chocolate box mix, which I’m sure most everyone has on hand in their pantry just in case you need to whip up a cake in a pinch. Add a few extra ingredients to the mix and you’ve got yourself a cake that tastes like its from scratch! I always keep a few box cakes on hand just in case I want to save the extra time and measuring of all those ingredients when making a cake. And if you make the frosting from scratch I guarantee know one will even know the cake was from a box…it can be our little secret!

The fun thing about chocolate sandwich cookies are that they are just the right size to sneak into the bottom of your cupcake liners before adding your cake batter. The cake bakes up perfectly leaving the cookie at the bottom of the wrapper so it is completely hidden. It is not until someone takes a bite into the cupcake do they discover the surprise of the cream-filled cookie inside and that extra burst of color from the green mint! I must say these go over great with the kids…it’s like they found a hidden treasure inside their cake!

recipe by Lauren Kapeluck
(makes 24 cupcakes)

For the Chocolate Cupcakes:

1 box Devils Food Cake Mix
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
4 eggs
24 mint chocolate sandwich cookies

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. Place one cookie in the bottom of each cupcake liner.
  3. In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
  4. Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
  5. Scoop batter over top of cookies in cupcake liner.
  6. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
  7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  8. Let cupcakes cool completely before frosting.

For the Mint Cookies ‘N Cream Frosting:
1 cup unsalted butter, room temperature
1 cup vegetable shortening
6 cups confectioner’s sugar
3 tablespoons milk
1 teaspoon mint extract
green food coloring
12 mint chocolate sandwich cookies, crushed

Chocolate-Mint Stacks

In a medium pan, melt the chocolate and 4 tbsp butter over medium-low heat, stirring until smooth. Let cool for 10 minutes.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the granulated sugar, brown sugar, eggs and vanilla on medium speed until smooth, about 3 minutes. Mix in chocolate mixture on low speed. Mix in flour mixture until just incorporated. Transfer the dough to a bowl cover and refrigerate for 1 hour or overnight.

Position racks in the upper and lower thirds of the oven preheat to 325 degrees . Line 2 cookie sheets with parchment. Roll the dough into 16 balls about 1 1/2 inches in diameter. Place 8 balls on each sheet, flatten slightly and bake, switching pans halfway through baking, until puffed and cracked on top, about 15 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to a rack and let cool completely.

Using a handheld electric mixer, beat the remaining 2 tbsp butter with the confectioners' sugar until blended. Gradually mix in the half-and-half on medium speed, then beat at high speed until fluffy. Set aside.

Let the ice cream soften until spreadable. Working on a parchment-lined cookie sheet, spread a heaping tbsp of frosting onto the flat side of half the cookies. Top the flat side of the remaining cookies with 1/4 cup softened ice cream. Sandwich the cookies together and freeze until firm, about 1 hour. Serve, or wrap and freeze for up to 2 weeks.

Watch the video: Κέικ σοκολάτας χωρίς μίξερ εύκολο και ζουμερό. Ότι ξέρατε για κέικ μέχρι σήμερα απλά ξεχάστε το (January 2022).