This peppermint mocha pudding adds a festive touch to an easy homemade chocolate pudding recipe. This chocolate mint pudding thickens with cornstarch (no need for eggs) and features just the right amount of mint without being overpowering. It’s a delicious holiday treat!
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1/2cupplus 2 tbsp granulated sugar
1/4cupunsweetened cocoa powder
1 1/2tspespresso powder
2 3/4cupmilk(I used 2%)
1/4cupsemi-sweet chocolate chips
Add sugar, cocoa powder, cornstarch, espresso powder, and salt in a medium saucepan and whisk until the ingredients are combined well and no lumps remain.
Pour milk into the saucepan and set saucepan over medium heat. Whisk well to combine.
Let mixture cook and thicken, stirring frequently, for 15-20 minutes, or until the pudding mixture is thick enough to coat the back of a wooden spoon well. Pay special attention to scraping up the bottom and sides of the saucepan while you're stirring.
Once thickened, remove saucepan from the heat and stir in extracts, chocolate chips, and butter. Stir until all combined and the chocolate chips and butter are melted.
Press a piece of plastic wrap against the surface of the pudding, making sure the whole surface area is covered (this prevents a film from forming). Let peppermint mocha pudding cool slightly for 30-45 minutes at room temperature, and then transfer to the refrigerator to chill completely.
I decorated these peppermint mocha pudding cups with chocolate curls and crushed candy canes. To make chocolate curls, run a hand peeler along the side of a chocolate bar and peel as if you were peeling a vegetable.