Peppermint and chocolate is my favorite holiday flavor combination, and this pudding made with hot chocolate mix is everything I want in a Christmastime dessert.
Make the pudding up to 2 or 3 days before you next holiday get together, and assemble the pudding cups the day of for a make-ahead option to help reduce last minute stress.
Recipe adapted from Food Network, https://www.foodnetwork.com/recipes/food-network-kitchen/hot-chocolate-pudding-3364220
Heat milk in a large heavy saucepan over medium heat until it begins to bubble around the edges. Meanwhile, whisk together sugar, hot chocolate mix, cornstarch and salt in a large bowl. Whisk in egg yolks.
Slowly add half of the warm milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula. Continue cooking, stirring constantly, about 3 to 4 minutes or until the mixture is thickened. Remove saucepan from heat and stir in peppermint extract.
Let pudding cool slightly, stirring every few minutes. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate 4 hours. Meanwhile, place a metal bowl in the freezer at least 30 minutes.
Combine whipping cream, powdered sugar, and vanilla extract in chilled metal bowl. Beat with an electric mixer on medium-high speed until stiff peaks form.
Spoon pudding evenly into small dessert or plastic cups. Top evenly with whipped cream, and sprinkle with chopped peppermint candies.
What’s your favorite holiday treat?