Mint-Chocolate Pudding Cups

Yield: 4 servings

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Cooling Time: 3 hours
• Total Time: 3 hours, 30 minutes

Ingredients: For the Pudding:

• ¼ cup Bake Believe ^® White Baking Chips
• ¼ cup Bake Believe ^® Semi-Sweet Baking Chips
• 1 cup almond milk
• 1 cup heavy cream
• 1 ½ tablespoons unflavored gelatin
• ½ teaspoon xanthan gum
• 4 egg yolks
• ¾ cup Swerve
• ⅛ teaspoon salt
• 3 tablespoons unsalted butter, divided
• ½ teaspoon vanilla, divided
• ⅛ teaspoon mint extract
• Green food coloring

For the Garnish:

• ¼ cup Bake Believe ^® Semi-Sweet Baking Chips
• 1 cup heavy cream
• 2 tablespoons Confectioners Swerve
• ½ teaspoon vanilla

Instructions:

1. Pour the almond milk and heavy cream into a medium saucepan and whisk in the gelatin and xanthan gum.
2. Set aside for 10 minutes so that the gelatin can bloom.
3. In a medium bowl, whisk together the egg yolks, Swerve, and salt until the yolks become lighter in color.
4. Place the almond milk mixture over a medium heat and cook, stirring frequently, until it forms small bubbles around the edges of the pan.
5. Remove from heat and whisk the hot milk mixture, a little at a time, into the egg yolks.
6. Add the milk and yolk mixture back to the saucepan and place over a medium heat.
7. While stirring constantly, cook until it thickens slightly, about 5 minutes.
8. Carefully measure 1 ½ cups of the hot mixture into another medium saucepan.  This will be the mint pudding.
9. Add the ¼ cup of white chips to the measured pudding mixture in the saucepan for the mint pudding..
10. Add the ¼ cup of semi-sweet chips to the other saucepan.
11. Place each saucepan over a low heat and whisk until the chips have completely melted.
12. Stir 1 ½ tablespoons of butter and vanilla extract into the chocolate pudding mixture.
13. Stir 1 ½ tablespoons of butter, peppermint extract, and green food coloring into the other pudding mixture.
14. Place each saucepan into an ice bath and stir occasionally until both mixtures become a soft pudding consistency.
15. Spoon the chocolate and peppermint pudding into 4 small glasses, layering them as you go.
16. Cover and place in the refrigerator.
17. Place a medium bowl in the freezer to chill for 5 minutes.
18. Add the heavy cream, Confectioners Swerve, and vanilla to the chilled bowl and beat with an electric mixer until medium peaks form.
19. Top each pudding cup with an even amount of whipped cream and top with the remaining ¼ cup semi-sweet chips.
20. Enjoy right away or store, covered, in the refrigerator for up to 5 days.