And we're back! Please excuse the delay this week. Sometimes blogging needs to be set aside to make room for the last week of a semester or a husband's final art project (including one extremely late night). Paper strips and scraps and squares are strewn about our living room from said art project. Stacks of dishes adorn the sink and the counter. But we are alive and well and in the home stretch. Here's to having only one semester left!
It's been a pleasure to return to Christmas-ing and cooking today. I would venture that chocolate and peppermint are the very essence of Christmas. And, for me at least, warm pudding epitomizes a snack for a chilly afternoon.
All are combined in today's recipe.
And the result is luscious: just the right touch of chocolate and peppermint with a hint of sweetness.
As a lifelong fan of Cook & Serve pudding mix, I can tell you that this pudding takes just as long to make as the boxed stuff, plus there are no unidentifiable ingredients or heavy sugars. The agave adds only sweetness and no noticeable flavor, so don't worry about the chocolate-peppermint aromas being at all compromised (though you're welcome to use white sugar instead...if you dare).
Peppermint Chocolate Pudding
inspired by the little red house
1/2 cup agave nectar
2 tablespoons corn starch
1/8 teaspoon salt
2 cups milk (I used 1% and the thickness was perfect)
2 egg yolks, slightly beaten
1 ounce dark chocolate, finely chopped (I used about 1/3 cup dark chocolate chips)
1/2 teaspoon pure peppermint extract
one candy cane, crushed (for garnish)
Mix agave, cornstarch, and salt in a medium saucepan. Slowly whisk in the milk.
Cook over medium heat, continually stirring, until the mixture just starts to boil. Boil for one minute. Remove from heat.
Stir in egg yolks and whisk until combined. Return to the stove and boil for one minute.
Remove from heat and whisk in chocolate and peppermint extract until no lumps remain.
Pour into four small bowls (custard cups are the perfect size), top with crushed candy can, and serve. If you prefer your pudding chilled and a little more firm, refrigerate the pudding cups for about an hour before serving.