Oh hooray! Another Dessert for Two recipe from Lindsey — and it sounds perfect for December. Peppermint White Chocolate Pudding? Yes, please. Miss Maude will be home from Paris in less than 3 weeks. I’m already looking forward to late nights of catching up (while she’s dealing with jet lag), and making midnight snacks for two. Seriously can’t wait!
Let’s get to the recipe.
Here’s what Lindsey says:
A little bit ago I was craving something sweet. I have to preface this by saying that I am an absolute chocolate + mint fiend. If I don’t have a bar of mint dark chocolate hidden away in my dresser, there’s something very wrong. But as it turned out, I didn’t have any. So I found myself on a path to create something that would hit the spot. Eventually I ended up with something entirely different, but so yummy I had to share it with you! My creation? Peppermint White Chocolate Pudding topped with whipped cream, hot fudge sauce, and crushed candy canes.
Peppermint Bark is probably my favorite holiday candy ever, so if you like it too, then you’ll love this pudding! I also included some variations I’ve made since we started making this. I confess, it was intended just to be for me and my husband, but I end up doubling the recipe so we can share with our kids. ; )
As good as dark chocolate is with peppermint, I also really adore white chocolate. The mint seems to help tame the sweetness of white chocolate while being mellowed by its creaminess. This white chocolate pudding uses peppermint oil or extract. Use as much or as little as you like according to your personal preference.
All you need for this easy pudding is some milk, cornstarch, white chocolate, a little whipped cream, crushed peppermint candies or candy canes, and hot fudge sauce. You do need to use the stove for this, but it’s so easy and only takes a few minutes.
Does it need hot fudge sauce? No, not really. But you should do it.
I’ve served this warm and cold. It sets up more when it’s chilled and is more like the spoonable pudding we all know. When warm it’s more like thick Italian hot chocolate with a peppermint kick. Either way, I think you’ll love it. It’s just the thing for a quick, delicious holiday dessert.
Peppermint White Chocolate Pudding
Note: If you’re a big fan of white chocolate and want a richer pudding, use the full amount of white chocolate.
3 tablespoons cornstarch
2 tablespoons granulated sugar
2 cups whole or 2% milk
1/4 to 1/2 cup white chocolate chips (make sure it says cocoa butter on the ingredients)
1/8 teaspoon pure peppermint oil or extract, plus more to taste
1/4 cup whipped cream, for serving
2 tablespoons hot fudge sauce, for serving
2 tablespoons crushed candy canes or starlight mints, for serving
- In a small saucepan, whisk together cornstarch and sugar making sure there aren’t any large lumps. Whisk in the milk. Turn stove on to medium heat. Whisking constantly, cook until the mixture comes to a simmer, about 5-7 minutes. Once it comes to a simmer, cook, keep whisking constantly, for 1-2 minutes to allow pudding to thicken. (It should happen fairly quickly.) Be sure to get to the bottom of the pan and the sides to prevent the pudding from burning on the bottom of the pan. Remove pan from the stove.
- Add the white chocolate to the pudding. Let stand for a few minutes to allow the white chocolate to melt. Whisk well. Stir in the peppermint oil.
- Pour into two 8 ounce jars or bowls. Press plastic wrap on the surface of the pudding which will prevent a skin from forming. Chill for several hours or until cold.
- To serve, top with a spoonful of whipped cream, a drizzle of hot fudge sauce, and crushed candy canes.
Yields: 2 servings
– If you’re not a fan of white chocolate, simply substitute an equal amount of milk, semi-sweet, or dark chocolate for the white chocolate.
– Not a fan of peppermint? Try adding another extract like vanilla, almond, coffee, or orange. Or add a little ground cinnamon and a pinch of cayenne for a Mexican hot chocolate flavor.
– Omit the peppermint extract and candy canes, and stir in a spoonful of peanut butter.
-Omit the peppermint extract and sprinkle the top with chopped hazelnuts and drizzle with a little Nutella instead of peppermint candies and fudge sauce.
Thank you so much, Lindsey! I too, am on Team Peppermint Bark and am easily convinced this is going to become a favorite recipe for me.
How about you? Are you a peppermint + chocolate fan, or do the variations that Lindsey described sound more appealing to you? And I’d love to hear if you’ve ever had a time when these Dessert for Two recipes hit the spot!
P.S. — Mexican Hot Chocolate mugs.
Photos by Lindsey Rose Johnson for Design Mom.