Mint Chocolate Custard Pots

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Mint & Chocolate – a solid marriage made to last.  A super after-dinner meal, particularly if you have guests, and have put a lot of effort into preparing dinner.  Well, this is smooth and absolutely sublime.

TIP : Best made the night before.

INGREDIENTS

10 fl oz (295 mL) vegan milk

6 fl oz (180 mL) water

2½ Tbsp cornstarch

3 Tbsp cocoa powder

3 Tbsp (45 mL) agave syrup

50g dark chocolate, broken into small pieces

1 tsp peppermint extract

METHOD

  1. First, prepare the chocolate custard as follows. Mix the cornstarch and cocoa powder in a small bowl, with about 2 tablespoons taken from the pint of combined vegan milk and water.
  2. Add the agave nectar to the remaining liquid in a small saucepan, and heat to nearly boiling. Then pour onto the chocolate mix, stirring well.  Return to the saucepan, and bring to the boil over a gentle heat, stirring continuously.
  3. When the custard has thickened on the stove, add the chocolate pieces and peppermint extract, mix again, and then it’s ready.
  4. Pour into small serving dessert dishes, allow to cool for an hour, and then refrigerate for several hours before serving. Enjoy !

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suitable for vegans, vegetarians and meat-eaters alike

28 Responses to “Mint Chocolate Custard Pots”

  1. Daya Subramanian Says:

    Looks delicious!!!Can sugar be used instead of agave syrup?? :)

  2. kristi Says:

    This looks good!! Happy to see this sort of recipe without tofu. Love that it’s plant based too! Gonna try it for sure! Thank you!

  3. tara Says:

    Hi, sounds yum! I’m on the search for some vegan desserts to try for my first vegan Christmas so I’ll give this one a try :o) Which vegan milk/s do you think would work best? Nut based or soy/oat/rice?
    Thanks!!

  4. Miriam Says:

    Hi Tara and thanks for dropping by here with your comment. I personally used soya milk (Alpro was the brand I had available) it came out rich and creamy as I had desired the recipe to turn out. A low fat vegan milk won’t get the best results out of this simple but delicious dessert. Also keep a look out for my traditional roast dishes for Christmas and see the comments there. I will also be posting new recipes between now and then so keep tuned and let me have your feedback on the recipes you try in the meantime. Best wishes your way !

  5. Miriam Says:

    Hi there Kristi and thanks for your comment. This dessert can be made with any dairy free milk of your choice, if you prefer not to have soya milk, then cashew or almond will do the trick ! Best to you !

  6. Miriam Says:

    Hi there Daya and welcome here. Yes, sure thing, do try and use a good brown sugar, either muscovado or molasses to give it that edge, other more main stream sugars will also do the job ! Let me know how it goes ! Best wishes your way !

  7. Adriana Says:

    Hi, Miriam! Your recipes are great! I made some chocolate based deserts and they came out delicious. Thank you for sharing them with us! I have a question regarding this chocolate custard. Can I use another thickening agent instead of cornstarch? I would really like to avoid it, but I don’t know what else to use. Best wishes from Cyprus!

  8. Miriam Says:

    Hi Adrianna and thanks for your comment. You may use arrowroot if you wish, it comes in powder form. I will also be making this with tofu at some point soon. Best wishes to you in Cyprus !

  9. Tammy Says:

    This looks great!! I too am glad to know of a dessert recipe without soy. I will be trying it soon. I was wondering if alum or cream of tarter will also work as a thinkening agent?

  10. Miriam Says:

    Tammy Hi there and welcome here. Thanks for your comment. I think it’s best to thicken with arrowroot powder. I cannot say with any certainty how it would thicken and taste with alternatives, since this type of dessert is typically made with custard powder (or cornstarch) for it’s total smoothness. Let me know how it goes as and when, and remember the serving containers are ever so small as the dessert is rich ! Best wishes your way in the meantime !

  11. Natasha Says:

    We can’t buy almond milk here, so I decided to make my own. Other than that, this recipe is so quick and easy and incredibly delicious. The peppermint extract I have is really strong, so I only needed half a teaspoon. Thanks for the great recipe.

  12. Miriam Says:

    Natasha Hi there and welcome here. I am so glad you have made and enjoyed this dessert. It is a great recipe and one worth repeating from time to time. Particulary if the main course is a demanding one. I look forward to your future comments on my blog and best wishes your way in the meantime !

  13. Ailidh Says:

    I made these and they tasted fab, but the consistency was awful! So lumpy I had to force it through a sieve twice! Why did I do wrong?

  14. Miriam Says:

    Ailidh Hi there, something certainly went wrong in your kitchen. A few minor things can go wrong enough to cause lumps if :- 1. The custard powder or cornstarch isn’t mixed well enough into a smooth paste as per recipe method. 2. If the heat is up too high and it reaches boiling point. It is often a combination of both that can cause lumps. In all my years of making custard, these are the 2 most common reasons I have come across lumps may result. The other obvious reason could be too much powder and not enough stirring – this would result and mean that after the 1st lump forms, you’re in trouble, because the next one follows within seconds. This is the usual trouble-shooting of custard. The great thing about custard is it’s very easy to make provided all the steps are taken diligently. The irony is the slightest thing can cause it to not work. Use a hand whisk next time, lower your heat and mix constantly making sure your custard mix is stirred into a good lump-less paste. Good luck and Cheers !

  15. Natasha Says:

    I made this with soy milk too. It’s a little lighter than the almond milk version, but still delicious. I know I’ll make this many many times.

  16. Miriam Says:

    Natasha Hi there and welcome here. I am glad you enjoyed this and I agree about the soy being a lighter version – great after a heavy meal (that’s the idea here). Glad you will be making it again and again and I look forward to your future comments here (try my chocoholic’s cheesecake sometime). Best wishes your way.

  17. Crème tráng miệng sô-cô-la / Crème dessert au chocolat / Chocolate creme dessert « A Vegan World Says:

    […] Trộn các nguyên liệu khô vào nhau rồi đổ vào sữa đậu nành khuấy đều, cho lên bếp vừa đun vừa khuấy đến khi sôi, sánh đều là được. Đổ ra cốc, cho vào tủ lạnh. Ăn lạnh. Nguyên liệu Mint Chocolate Custard Pots – Mouthwatering Vegan Recipes™ […]

  18. Miriam Says:

    Thanks for the pingback.

  19. Christina Says:

    how many servings does this recipe make?

  20. Miriam Says:

    Hi Cristina, depending on portion sizes of pots mine took 6 as the pots are very small (despite the pic), 4-5 ramekins. Hope this helps and enjoy !

  21. Amita Says:

    thank you very much l love all ur receipes
    where can l get agave syrup, please let me know
    thank you

  22. Miriam Says:

    Anita Hi there and thanks for dropping by here. You can purchase agave from most health food stores – try Holand & Barrett for starters. Best wishes your way !

  23. Sherrie Says:

    Made this dessert this evening. Actually made it this afternoon for this evening. So, I taste tried the pudding after it was made and thought that there was not enough peppermint in it. Mistake. We ended up eating the pudding about seven hours later and the peppermint flavour was definitely present and does not need to be increased. This pudding is very rich and could definitely be made into smaller portions. Very good and delicious ending to a meal.

  24. Miriam Says:

    Sherrie Hi there and thanks for dropping by with your feedback. You will notice that for example if you purchase having pre-tested anything sweet etc, that when it is refrigerated after and then tasted, the taste is sweeter and more defined then. That’s what happened with this dessert. Glad you loved it and the pots I have served mine in are very small ones. I look forward to your future comments on my blog ! Enjoy !

  25. Bec Buchanan Says:

    Hi Miriam
    I made this as a dessert for my dinner party and it was a great success. I didn’t have peppermint unfortunately but i used vanilla essence and topped each dish with rasberries. Probably not the effect you intended, but it was a great make-do. :)

  26. Miriam Says:

    Hi there Bec, sounds pretty unique what you did there – but bottom line is always taste, and if it worked that’s absolutely all that matters ! If you really want a mind blowing chocolate dessert then do reserve my Chocoholic’s Cheesecake for a future share and do ! The result is an astounding chocolate culinary experience. Best wishes your way in the meantime ! Cheers.

  27. Joe Says:

    Hi Miriam Happy Easter
    Well it was a huge success the menu you suggested: broccoli and coconut soup, bolognese spaghetti and the mint & choc dessert with my carnivore guests. They just couldn’t believe their palates that the food was all vegan.
    They asked for your URL and are trying some on their own. Hope we convert them to see the light ha ha.
    They send you a big OXO whatever that means. :)

  28. Miriam Says:

    Oh Joe, that’s really super duper news. I am delighted with this news and so happy your well fed guests enjoyed the 3 course meal you chose from here, how wonderful ! A culinary success experience ! :)

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