3 tablespoons sugar
1 ½ tablespoons cornstarch
2 ¼ teaspoon cocoa powder
¼ teaspoon instant coffee granules
1/8 teaspoon salt
½ cup + 2 tablespoons heavy cream
½ cup + 2 tablespoons whole milk
½ teaspoon vanilla extract
3 ounces semisweet chocolate, chopped
2 ¼ teaspoons unsalted butter cut into small pieces
in a medium saucepan whisk together sugar, cornstarch, cocoa, coffee, and salt. Combine milk cream, and vanilla . Pour half of liquid mixture slowly into the dry ingredients whisking until all the cornstarch is dissolved. Whisk in remaining milk/cream mixture until smooth. Place saucepan over medium heat, and whisk constantly until mixture comes to a boil and thickens. This will take 2-3 minutes. Add chocolate and whisk until melted. Remove from heat and whisk in butter. Pour pudding into a bowl and cover with plastic. Chill at least 2 hours or overnight.
WHIPPED CREAM
½ cup heavy cream
1 tablespoon powdered sugar
whip to soft peaks
FOR ASSEMBLY you need 4 tall glasses:
Finely crush 16 girl scouts thin mint cookies
Whisk prepared pudding to create a smooth texture.
Divide 3 tablespoons pudding among 4 glasses. Place 2 tablespoons crushed thin mint cookies on top. Next put 2 tablespoons whipped cream. Then divide remaining pudding (app. 2 tablespoons per glass) among glasses. Divide remaining cookie crumb among glasses and then remaining cream. Chill again for 10-15 minutes. Garnish with fresh mint and serve
