Chocolate Mint Pudding

Assalamualaikum...
Sapa suka puding cekelat sila angkat tangan cepat!!!!!
Ni nak kasi free nihhhhh !!!! Heheheh

Bangun pagi disuatu hari cuti terus buka TV..mesti nak tengok Food Network ataupun AFC..sebab itu adalah 2 channel faveret mieza...sekali ternampak Aarti tengah masak choc pudding kat FN fullamakkkkk terliur... suami pun mintak dibuatkan choc pudding...isy! Tak tahan! Dulu-dulu masa mieza belajar di universiti, mieza ambil peluang kerja part time kat cafe univ..nama cafe tu Sandburg Cafe'...cafe ni untuk pelajar hostel..memang ramai pelajar Malaysia kerja kat situ maklumlah duit biasiswa yang gomen kasi tak cukup ahakkkssss...kami ekrja dibayar pada harga USD5.50 sejam..alhamdulillah sebulan dapatlah dalam USD600.00...lepas ;a shopping hahaha

Tapi masa dulu-dulu chef ajar mieza buat choc pudding guna premix..senang giler lah...dan mieza boleh deco ikut suka hati mieza...selalunya choc pudding yang dsiplay dalam fridge kat cafe tu memang sekejap je abis...kalau tak silap mieza ia dijual pada harga USD1.50 sebekas...back in year 1997 la kan hehehe

Terus mieza menggoogle resepinya...baca review and so on..jadi mieza decided to give this recipe a try...cuma next time mieza nak recudekan sugarnya..sweet sangat...dan mieza juga ingat nak tambahkan 1 st gelatin kasi dia pejal skit...hmmmm sedappp!!!

CHOCOLATE MINT PUDDING
Recipe: David Bonnom @ Myrecipes.com
Source: Mieza @ WAWMC

Ingredients

     

    3 cups fat-free milk

    1/2 cup packed fresh mint leaves (about 1/2 ounce)

    2/3 cup sugar

    1/4 cup cornstarch

    3 tablespoons unsweetened cocoa

    1/8 teaspoon salt

    3 large egg yolks, lightly beate

    1/2 teaspoon vanilla extract

    2 ounces semisweet chocolate, chopped

    Mint sprigs (optional)

Preparation

1. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. 

2. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.

3. Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. 

4. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. 

5. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. 

6. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.

7. Serve cold