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March 2012

Pocket

Adapted from Trish Magwood

You'll Need

Prep and Cook

Place the milk, sugar, cornstarch, cocoa powder, and salt in a large saucepan set over medium-high heat; whisk to combine.
Bring the mixture to a boil, whisk, and boil again. Remove the pudding from the stove top, and add the chocolate chips and peppermint extract. When the chocolate chips have completely melted, stir to combine.
Pour the pudding into your vessels and cover with plastic wrap, pressing it down into the pudding to prevent a film from forming. Refrigerate for two hours.
When you’re ready to eat the pudding, remove the plastic wrap and cover the tops with chocolate cookie crumbs. Insert a sprig of mint into the centre of each pot and serve immediately.