Peppermint Hot Chocolate Pudding For Two

Pretty serving glass of hot cocoa pudding with marshmallow whipped cream.

Peppermint Hot Chocolate Pudding For Two

Peppermint hot chocolate pudding is a festive, and easy, holiday treat for two! Hot cocoa mix and cocoa powder combine to make a decadent chocolate pudding. The ultra-creamy pudding is dolloped with peppermint marshmallow whipped cream and a sprinkle of crushed candy canes.

Prep Time15

Chill4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 657kcal

Author: Erin Cernich

Equipment

Ingredients

Hot Chocolate Pudding

½ cup milk
½ cup heavy cream
1 tablespoon corn starch
1 large egg yolk, room temperature
2 tablespoons unsweetened cocoa powder natural or Dutch processed
2 tablespoons hot cocoa mix
2 tablespoons granulated sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Peppermint Marshmallow Whipped Cream

⅓ cup heavy cream, cold
⅓ cup marshmallow cream
¼ teaspoon peppermint extract
candy canes, crushed

Instructions

Hot Chocolate Pudding

In a small mixing bowl, add the milk, heavy cream, cornstarch, and egg yolk. Whisk until the cornstarch is mixed and dissolved.
½ cup milk, ½ cup heavy cream, 1 tablespoon corn starch, 1 large egg yolk, room temperature
In a medium saucepan set over medium-low heat, whisk together the cocoa powder, hot cocoa mix, and sugar. Slowly drizzle in the milk mixture and whisk constantly to combine.
2 tablespoons unsweetened cocoa powder, 2 tablespoons hot cocoa mix, 2 tablespoons granulated sugar
Turn the heat up to medium, and continue whisking until the pudding bubbles and thickens. This can take anywhere from 3 to 5 minutes. Note - Do not step away from the pudding while it is heating. Continue to whisk to avoid the pudding sticking to the bottom of the pan.
Remove the pudding from heat. Stir in the butter, vanilla, and salt. Optional - Strain the pudding through a fine mesh strainer set over a bowl to remove any lumps.
1 tablespoon unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
Transfer the pudding to bowls or serving glasses. Cover the pudding with plastic wrap set directly on top of the pudding – this keeps a skin from forming. Refrigerate the pudding for at least 4 hours, or overnight, to allow the pudding to set.

Peppermint Marshmallow Whipped Cream

When ready to serve, make the whipped cream.
In a small mixing bowl, add the heavy cream. Use a hand mixer with whisk attachments and beat the cream on medium-high speed to soft peaks. Add the marshmallow cream and peppermint and continue to beat until stiff peaks form. Dollop the pudding with the whipped cream and garnish with crushed candy canes.
⅓ cup heavy cream, cold, ⅓ cup marshmallow cream, ¼ teaspoon peppermint extract, candy canes, crushed
Cover and refrigerate leftover pudding for up to 3 days.

Notes

Serving Size - This is a small batch recipe that is easily doubled.
Yield - As written, the recipe will yield 2 generous portions of pudding.
Cocoa Powder - Unsweetened natural cocoa or Dutch cocoa will work.
Hot Cocoa Mix - Use whatever flavor/variety of cocoa mix you like.
Whisk Constantly - The pudding will thicken pretty quickly. You want to make sure to keep whisking it so it doesn't stick to the pan and/or create lumps.
Marshmallow Cream - You can omit and just whip the cream with peppermint.
Storing Pudding - Keep the pudding covered and refrigerated for up to 3 days. Beyond that, the pudding may start to loosen.

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