I ran across a very cute idea for a spring dessert this Easter. We had little potted chocolate mint puddings with a sprig of mint “growing” out of them. The original Martha Stewart recipe is a very rich pudding, so I used my recipe from St. Patrick’s Day (with a couple changes for this dish) to lighten it. Follow the chocolate Guinness pudding recipe, but exchange the Guinness for more skim milk and add ½ teaspoon of mint extract in addition to the vanilla. Fill a little flowerpot shaped container with the pudding, and top with crumbled chocolate cocoa cookies. Then “plant” a sprig of mint in the top.
These would also be perfect for Mother’s Day :).