708- Mint Chocolate Pudding / كريمة الشوكولاتة بالنعناع


500 ml (2 cups) milk
15 mint leaves
100 grams (1 cup) powdered sugar
50 grams (1/2 cup) unsweetened cocoa powder
A pinch of salt
2 tablespoons (30 grams) heavy cream
1 teaspoon vanilla extract
2 tablespoons (15 grams) cornstarch
50 ml (1/4 cup) milk (for mixing cornstarch)


1- In a saucepan, heat the 500 ml (2 cups) of milk over medium heat.
2- Remove the saucepan from heat and add the mint leaves. Set aside for 15 minutes.

3- Strain the milk through a sieve to a bowl and back to the saucepan.
4- In a large bowl, mix the powdered sugar, unsweetened cocoa powder, and salt together using a whisk.

5- In the saucepan, add the cocoa mixture, heavy cream, and vanilla extract to the milk. Whisk until all the ingredients are well combined.

6- In a bowl, dissolve the cornstarch in the 50 ml (1/4 cup) of milk, and add it to the mixture in the saucepan. Whisk continuously.

7- Cook on medium high heat for 2-3 minutes while mixing with a whisk until the mixture thickens. Remove from the heat.

8- Pour the chocolate cream in small cups and let it sit for 15 minutes to cool down. Place in the fridge for 1 hour before serving.
9- Serve cold with cookies.