From Martha Stewart
1/4 cup plus 2 Tablespoons sugar
3 Tablespoons cornstarch
1 Tablespoon plus 1-1/2 teaspoons unsweetened cocoa power
Salt
1-1/4 cups heavy cream
1-1/4 cups whole milk
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped (1 cup)
1/2 teaspoon pure mint extract
1 Tablespoon plus 1-1/2 teaspoons unsalted butter, cut into small pieces
10 chocolate wafer cookies
Garnish with sprigs of mint
Whisk together sugar, cornstarch, cocoa and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk and vanilla in a liquid measuring cup.
Pour 1 cup cream mixture into sugar mixture and whisk until cornstarch is dissolved. Add remaining cream mixture and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low and add chocolate. Whisk until chocolate melts, about 1 minute.
Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4 ounce glass votive candle holders, leaving 1/2" of space at the top. Refrigerate until set.
Just before serving, pulse cookies in a food processor until finely ground. Top each with 1 Tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.
- Recipe courtesy of Cathy Pollak