Marbled Mint-Chocolate Pudding

A luxurious layered dessert combining rich chocolate and cool mint flavors in a creamy pudding base. Made with both white and dark chocolate, this elegant dessert features beautiful marbled swirls and is topped with chocolate cookie pieces.

4 servings

2 hr 28 min

Published October 4, 2025

Ingredients

•4 ounces white chocolate, chopped
•¼ teaspoons mint extract
•1 cup heavy cream
•¼ teaspoons kosher salt
•2 whole large egg yolks
•4 ounces bittersweet or semisweet chocolate, chopped
•½ cup heavy cream
•½ cup whole milk
•2 tablespoons sugar
•¼ teaspoons kosher salt
•2 whole large egg yolks
•4 pieces Chocolate cookies
•broken into large pieces (for serving)

Cooking Instructions

1.
Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
5 min
2.
Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
8 min
3.
Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
5 min
4.
Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
8 min
5.
Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
120 min
6.
Serve pudding topped with cookies.
2 min
7.
Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.

Ingredients

•4 ounces white chocolate, chopped

•¼ teaspoons mint extract

•1 cup heavy cream

•¼ teaspoons kosher salt

•2 whole large egg yolks

•4 ounces bittersweet or semisweet chocolate, chopped

•½ cup heavy cream

•½ cup whole milk

•2 tablespoons sugar

•¼ teaspoons kosher salt

•2 whole large egg yolks

•4 pieces Chocolate cookies

•broken into large pieces (for serving)

Cooking Instructions

Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.

5 min

Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.

8 min

Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.

5 min

Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.

8 min

Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.

120 min

Serve pudding topped with cookies.

2 min

Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.