Our love filled life: Mint Chocolate Pudding

I'm starting to notice that each blog post I write seems to be getting shorter and shorter each time. I guess that's what being a mommy does to ya! ;) Since we're moving in 4 days and I have yet to pack up all of my baking supplies - I thought I'd slip in one small post before they get all boxed up.

I cannot wait to dig in to these Mint Chocolate Pudding cups tonight! I've been talking about making them for awhile now so I'm sure my hubby will be pleasantly surprised when he opens our fridge and finds these after a long hard day at work.

Anybody who enjoys mint and chocolate combined will absolutely fall in love with this pudding dessert! It's so simple to make so if you have 15 minutes of free time out of your day...why not whip some of these up? (Of course this combination is just my suggestion) You could always add whatever you'd like to this pudding along with the Aero chocolate bar - like crushed up Oreo cookies, chocolate chips, fudge topping, whatever floats your boat:)

So if you'd like to try this simple recipe out here are the things you'll need:

3 Mint Aero chocolate bars

1 package of pudding mix

250 ml carton of 35% whipping cream

(You could also use cool whip for this recipe if you'd prefer that.)

**This recipe filled 3 medium sized bowls for me - So if you have a bigger family or guests coming over that you'd like to make this for, I'd suggest to double to recipe. And if you don't like using packaged pudding mixes you could always make it from scratch if you'd like.

**Here is my chocolate pudding recipe if you'd rather make it homemade.**

Chocolate Pudding Recipe:

3/4 cup (150 grams) granulated white sugar

2 1/2 tablespoons cornstarch (corn flour)

1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon salt

1 2/3 cup (400 ml) milk, divided (whole or 2% reduced fat)

1/3 cup (80 ml) heavy whipping cream (35-45% butterfat content)

3 large egg yolks

3 ounces (90 grams) semisweet (or bittersweet) chocolate, finely chopped

1 teaspoon pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Instructions:

1. In a medium-sized heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/3 cup (80 ml) of the milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside while you heat the milk and cream. Have ready a strainer placed over a bowl as you will need to strain the pudding after it is cooked.

2. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step helps to prevent the milk from scorching. Then pour in the remaining 1 1/3 cups (320 ml) milk with the cream. Bring this mixture just to a boil (the milk will start to foam up) and then remove from heat. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, heavy bottomed medium sized saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

3. Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 4 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin (film) from forming. If you like a layer of skin (film) on your pudding, simply leave the puddings uncovered until cooled and then cover with plastic wrap. Can be covered and stored in the refrigerator for a couple of days. Serve warm, at room temperature, or cold. If you are like me, no chocolate pudding is complete without a large dollop of softly whipped cream.

Makes about 4 servings.

So let's get started!

1. First you have to follow the instructions on the package and make your pudding mix. Depending on the brand of mix you use - the recipe could be different.

**I used Dr. Oetker's pudding mix because I find it very smooth and it doesn't have a "jelly-like" consistency like most pudding's have that I've tried.**

2. Once your pudding is complete, set it aside and start to chop up your chocolate bars into chunks.

3. Once the chocolate is chopped - place a small amount into the bottom of each bowl. (If you're making just one large size bowl, coat the bottom of the bowl the same way.)

4. Whip the whipping cream until thickened. (If you're using Cool Whip just skip this step.)

5. Place a layer of whipped cream over the top of the chopped chocolate.

6. Pour the chocolate pudding on top of the whipped cream.

7. **Now this step is totally optional** I swirled the chocolate and whipped cream together with a toothpick...but you can just leave the chocolate on top if you'd like.