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.

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Ingredients

Directions

  • 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.

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  • 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.

  • Just before serving, top each with 1 1/2 teaspoons crushed cookies, and "plant" an herb sprig. Serve cold.

Reviews (1)

11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
09/26/2013
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!