Mint Chocolate Pudding Pots

Three mint chocolate pudding pots with mint seedlings.

Mint chocolate pudding pots topped with crushed chocolate wafer ‘soil’ and a fresh mint sprig ‘seedling’ are as cute as they are delicious, and make a creative spring dessert!

Mint chocolate pudding pots with chocolate wafer topping and mint sprig seedlings.

these little mint chocolate pudding pots are perfect for spring entertaining

I don’t make too many “cute” desserts on the blog, but when I ran across this idea from Martha Stewart, I knew I had to give it a go. I love mint and chocolate together, and I love pudding, so the idea of a little cup of rich mint chocolate pudding topped with a little mint sprig seedling sounded too good not to try! And sure enough, they were so easy, and so cute for any kind of spring entertaining, from kids’ birthdays to brunches, showers and garden parties.

A spoonful of mint chocolate pudding with crushed wafer topping and mint sprigs.

chocolate pudding pots have three simple components

You might have had a version of this dessert when you were a kid that probably involved  from-the-box chocolate pudding and some gummy worms. Think of this as an upgrade, without sacrificing the fun factor.

  • a silky, rich, mint chocolate pudding made easily on the stove top without eggs.
  • crushed wafter chocolate ‘dirt’ ~ simply grind a handful of chocolate wafers in the food processor with a little bit of melted butter.
  • a fresh mint sprig ‘seedling’ ~ add this right before serving so that they are nice and fresh.

what you’ll need

  • cocoa powder ~ be sure to use the unsweetened kind. Different varieties will yield slightly different flavors, but any brand will work.
  • chocolate ~ semi sweet gives the pudding a nice rich flavor, but milk chocolate will work too.
  • granulated sugar 
  • milk and cream ~ the combination makes a rich pudding without being too heavy.
  • cornstarch ~ thickens the pudding.
  • unsalted butter ~ this will enrich the pudding and help bind the crust, as well.
  • peppermint extract ~ gives the pudding a fabulous minty flavor. You can also use mint extract, which is a combination of peppermint and spearmint, or spearmint extract, which is a little milder.
  • salt ~ actually enhances the chocolate flavor.
  • chocolate wafers ~ when you crush these classic Nabisco wafer cookies it looks just like rich garden soil! If you can’t find them, use Oreos or another dark chocolate cookie.
  • mint sprigs ~ fresh from the garden, nursery, or supermarket.

Cups of mint chocolate pudding topped with crushed chocolate wafer topping.

Pudding is perfect for individual dessert cups

It’s so easy to serve pudding this way, and you can get the dessert ready ahead of time, which is always a bonus.

I love a good homemade pudding, and I have a lot of great recipes on the blog from bourbon vanilla, meyer lemon, and old fashioned butterscotch, but I’ve never had a mint chocolate pudding before! It’s a great flavor combo that really works perfectly in this dessert.

Overhead picture of mint chocolate pudding pots with mint seedlings.

Tips for potted pudding success

  • Allow enough time to chill your pudding for at least a few hours, ideally overnight, so that is nice and cold and completely set up before serving.
  • Small glass cups like these from Duralex are perfect for individual servings, and allow you to see the layers of pudding and wafer topping. In a pinch you could use clear plastic cups.
  • Wait until the last minute to place your mint sprigs in the pudding so they don’t wilt. For the same reason, don’t plan on leaving these out on a sunny table for too long.
  • Be sure your mint is fresh and unblemished. Garden mint is perfect, but if you’re buying it from the supermarket, check those packages carefully. You can also purchase live mint from a nursery. Go with peppermint or spearmint, it doesn’t matter.
  • You’ll want to cut sprigs off with a little extra stem at the bottom so you can gently push them into the top of the crumbs. Keep them fairly short, because tall gangly mint sprigs won’t look as cute 😉

A spoonful of mint chocolate pudding with crushed wafer topping.

make these pudding pots ahead

You can make them ahead and refrigerate, but leave off the mint sprig until the last minute so it won’t wilt.

for gluten free

Use your favorite gluten free chocolate cookie for the crumbs.

leave out the mint extract

If you’re not loving the mint flavor, leave it out and use vanilla extract. You could top the pudding with small edible flowers like pansies or dandelions to keep the garden theme going.

Three mint chocolate pudding pots with mint seedlings.

More desserts for spring entertaining

Three mint chocolate pudding pots with mint seedlings.
5 from 7 votes

Mint Chocolate Pudding Pots

Mint chocolate pudding pots topped with crushed chocolate wafer 'soil' and a fresh mint sprig 'seedling' are as cute as they are delicious, and make a creative spring dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Yield 6 servings
Calories 492kcal
Author Sue Moran


for the pudding

  • 2/3 cup granulated sugar
  • 2 Tbsp cocoa powder
  • 3 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 4 ounces chopped semi sweet chocolate (about 3/4 cup)
  • 2 Tbsp unsalted butter
  • 1/2 tsp peppermint extract

for the topping

  • 15 chocolate wafers
  • 1 Tbsp unsalted butter, melted
  • 6 fresh mint sprigs for serving


for the pudding

  • In a medium heavy bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
  • Add a little bit of the cream, and whisk together until no lumps remain. Slowly add the rest of the cream and milk, and whisk to combine.
  • Heat the mixture over medium heat, stirring frequently, until it just starts to come to a boil.
  • Remove from the heat, and whisk in the chopped chocolate, butter, and peppermint extract.
  • Pour the pudding into your serving containers, and allow to chill for at least a few hours to overnight.

for the topping

  • Add the chocolate wafers to the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse a few more times until well mixed.
  • Top each pudding cup with 1-2 spoonfuls of the wafer mixture, and tuck a mint sprig into the center of each cup just before serving.


Calories: 492kcal | Carbohydrates: 51g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 237mg | Potassium: 250mg | Fiber: 3g | Sugar: 36g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 1, 2021 at 8:25 am

    I will use chocolate mint leaves!

  • Reply
    April 30, 2021 at 7:03 am

    5 stars
    These are so adorable and so delicious! My teens and hubby are going to love this for dessert tonight! In this house, you can never go wrong with mint and chocolate! Can’t wait!

  • Reply
    April 30, 2021 at 6:46 am

    5 stars
    This is so fun! I definitely like this idea better than the gummy worm mud cake and will be pulling this recipe out to try!

    • Reply
      Sue Moran
      April 30, 2021 at 6:47 am

      haha, that’s just what we though Erica, this is a little more appealing 🙂

  • Reply
    April 30, 2021 at 5:52 am

    5 stars
    My green thumb Mom loves this dessert! I made this for her birthday and it was a hit!

  • Reply
    April 30, 2021 at 5:21 am

    5 stars
    This is such a cute idea! My husband loves mint and chocollate together so this pudding will be perfect!

    • Reply
      April 30, 2021 at 5:25 am

      5 stars
      These cups are absolutely delicious and beautiful as well! Thank you for sharing such a fun idea

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