New This Month

"Potted" Chocolate Pudding


Celebrate new beginnings with pretty seedlings for guests to admire -- and savor. Composed of flowering herbs nestled in chocolaty "soil"-covered pudding, these decadent desserts are a witty symbol of your fresh start.

  • Yield: Makes 20 three-ounce servings (5 1/2 cups)

Source: Martha Stewart Weddings, Spring 2010


  • 3/4 pint sugar
  • 6 tablespoons cornstarch
  • 3 tablespoons cocoa powder
  • Pinch of salt
  • 2 1/2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 12 ounces best-quality semisweet chocolate, finely chopped
  • 3 tablespoons unsalted butter, cut into bits
  • 14 chocolate cookies, ground fine
  • 20 sprigs edible, organic flowering herbs


  1. Whisk sugar, cornstarch, cocoa, and salt in a medium pan. Combine cream, milk, and vanilla in a large measuring cup. Whisk 2 cups liquid into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
  2. Place pan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 7 to 8 minutes. Add chocolate; cook, whisking until melted, about 1 minute. Remove from heat; whisk in butter until melted. Divide pudding between glasses, leaving about 1/2 inch at the top. Refrigerate until completely set, about 1 hour; chill until ready to serve.
  3. Just before serving, top each with 1 1/2 teaspoons crushed cookies, and "plant" an herb sprig. Serve cold.

Reviews Add a comment

  • nlblack
    26 SEP, 2013
    Everyone loved this-I decorated it with mint sprigs, silk flowers and monogrammed plant tags. Better to use 2 cups cream, 3 cups milk-no leftover cream that way. It would be great w/a liquor like Kahlua. You can do them at least the night before, they improve in the refrigerator. It really does make 20 small servings because it's so rich. I found little cups at a party store, but wish I could have sprung for the pricier glass flowerpot votive holders from the craft store.I will make these again!