Dark Choco-Mint Pudding

• 1 1/2 cups half-and-half
• 1/4 cup packed fresh mint leaves
• 1 tablespoon unsweetened cocoa
• 1/3 cup sugar
• 2 tablespoons arrowroot (or cornstarch)
• Pinch sea salt
• 2 medium egg yolks, lightly beaten
• 1/2 teaspoon vanilla extract
• 2 ounces 72% dark chocolate, chopped
• 4 Mint sprigs (optional)

1. 1. In a small saucepan, heat half-and-half over medium-high heat until it begins to bubble around edge (do not boil). Remove from heat and add mint. Let sit 15 minutes; strain milk mixture through a fine sieve set over a bowl; discard the solids in the sieve.
2. 2. Return half-and-half to pan; stir in sugar, cocoa, arrowroot, and salt. Bring to a boil, stirring frequently with a whisk, until mixture thickens, about 5 minutes.
3. 3. Place egg yolks in a medium bowl and slowly pour in some of the half-and-half mixture, whisking it together. Pour this back into the pan and return to a boil, whisking it for 1 minute.
4. 3. Add vanilla and chocolate and stir until chocolate is melted and everything is well combined. Remove from heat. Transfer pudding into 4 pudding cups (about 1/3 cup in each). Wrap each one in plastic, gently pressing the plastic on the surface of the pudding (this will prevent a skin from forming). Chill for about an hour. Garnish with mint sprigs, if desired.

mint leaves, unsweetened cocoa, sugar, arrowroot, salt, egg yolks, vanilla, chocolate

Taken from food52.com/recipes/18139-dark-choco-mint-pudding (may not work)