There is something about food in miniature that makes it so much more fun to eat. I absolutely love miniature foods and whenever I see mini serving dishes I can’t help buying them. Somehow in miniature the same everyday food that seems too basic to serve to company suddenly becomes party worthy. Would I serve broken cake scraps to guests? Never. But roll them into a ball and dip them in some chocolate and suddenly you have cake truffles perfect for company. That is exactly what happened with this pudding. Chocolate pudding is a very simple, comfort food dessert, one I never think of serving as part of an elegant buffet. However once I poured the pudding into these shot glasses the pudding shots became the perfect dessert to put out at a party as part of a dessert buffet. Plus, with min pudding shots there is built in portion control, which many people appreciate this time of year. (Although I won’t tell if you end up having more than one!) I happen to love the combination of chocolate and peppermint but if you want to try something different feel free to leave out the mint or substitute it with another flavoring oil that goes well with chocolate (orange is delicious).
The theme of the Kosher Connection Linkup for this month is miniature foods. My contribution is this pudding, but if you are planning a superbowl party, or just love miniature foods (like I do) be sure to check out all of the other links below.
1 (14 oz) can coconut milk
1/4 cup (2 oz) water
1 tablespoon (8 g) cornstarch
2 tablespoons cocoa powder
1/4 cup (2 oz) sugar
1/2 cup (3.5) oz high quality chocolate chips or chopped chocolate
1-2 drops peppermint oil or 1/4 teaspoon peppermint extract, to taste
crushed peppermint candies for the top (optional)
Place the cocoa powder, cornstarch and sugar in a medium sauce pan. Whisk in the coconut milk and water until smooth. Heat the mixture until boiling. Remove from the heat and add the chocolate. Stir until the chocolate is melted. If lumps of chocolate remain place the saucepan back over very low heat and stir until the chocolate is completely melted. Stir in the peppermint flavoring a small bit at a time. Taste and add more flavoring if desired. (Different brands of peppermint oil and extracts are different strengths. It is better to start slow and add a bit more to taste so that the flavor does not become overwhelming.) Pour pudding into small serving dishes or shot glasses and chill until set. Top with crushed peppermint candy before serving if desired.