I learned my love of April Fools' Day from my father whose sense of humor and creativity made April Fools' Day a day I looked forward to. I am delighted my son Patrick will keep this tradition alive. Patrick's pranks are equal to or more elaborate than my father's. I look forward to the first time his sons Jakob and Odin play a trick on me.
Imagine the delight your family or guests will feel when they realize the cup of dirt is actually a sublime chocolate pudding with a sprig of mint. This whimsical dessert is a tribute to my dad, son and grandsons. Enjoy!
Potted Chocolate
Mint Pudding
courtesy of
Martha Stewart Living
March 2011
Ingredients
1/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 tablespoon plus 1 1/2 teaspoons
unsweetened cocoa powder
salt
1 1/4 cups heavy cream
1/2 teaspoon pure - vanilla extract
6 ounces semisweet chocolate, chopped
1/2 teaspoon pure mint extract
1 tablespoon plus 1 1/2 teaspoons
unsalted butter, cut into small pieces
10 chocolate wafer cookies
Mint Pudding
courtesy of
Martha Stewart Living
March 2011
1/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 tablespoon plus 1 1/2 teaspoons
unsweetened cocoa powder
salt
1 1/4 cups heavy cream
1/2 teaspoon pure - vanilla extract
6 ounces semisweet chocolate, chopped
1/2 teaspoon pure mint extract
1 tablespoon plus 1 1/2 teaspoons
unsalted butter, cut into small pieces
10 chocolate wafer cookies
Directions
Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add the remaining cream mixture, and whisk until smooth. 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.
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 4-ounce votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 table spoon ground - cookie "dirt" and garnish with a planted mint sprig. Serve chilled.
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