Choc Mint Soil Puddings by Carly and Tresne

0 Comment" class="comment_link">0 Comment

Check out our twist for a choc mint dessert! Sure to get your guests guessing!

Choc-Mint Soil Puddings

Serves 8


  • ¼ cup plus 2 tablespoons sugar
  • 3 tablespoons corn flour
  • 1 tablespoon plus 1 ½ teaspoons cocoa powder
  • 1/8 teaspoon salt
  • 1 ¼ cups thickened cream
  • 1 ¼ cups milk
  • ½ teaspoon vanilla extract
  • 170 g semisweet chocolate, chopped (1 cup)
  • ½ teaspoon pure mint extract
  • 1 tablespoon plus 1 ½ teaspoons unsalted butter, cut into small pieces
  • Mint sprigs and micro mint


1. Whisk together sugar, corn flour, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.

2. Pour 1 cup cream mixture into sugar mixture, and whisk until corn flour is dissolved. Add remaining cream mixture, and whisk until smooth.

3. 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.

4. 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 glasses (tumblers) leaving about ½ inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.

Chocolate Biscuit (soil)


  • 180g butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups of plain flour, sifted
  • 3/4 cup caster sugar
  • 1/2 cup cocoa powder, sifted


1. Preheat oven to 180C (or 160C fan-forced) and line 3 baking trays with baking paper.

2. Using an electric beater, mix butter, sugar and vanilla for 4 minutes or until light and creamy. Add egg and beat until combined.

3. Using a spatula or wooden spoon, gradually stir sifted flour and cocoa powder into the butter mixture.

4. Scoop the dough into teaspoon-sized balls and place cookies 3cm apart on prepared trays. Lightly flatten each biscuit before placing the trays into the oven. Bake biscuits for 10 – 15 minutes.

5. Pulse biscuits in a food processor until finely ground.

To Serve : Top each pudding with 1 tablespoon ground-cookie “dirt,” and garnish with a planted mint sprig. Serve chilled



Choc Mint Soil Puddings by Carly and Tresne

About the Author