Easy Mint Chocolate Cream

Mint Chocolate Cream by BakingdomI really tried to avoid making anything minty for St. Paddy’s Day this year, because there’s SO MUCH mint out there, and because, really…what does mint have to do with St. Patrick’s Day? Nothing. But all things mint tend to also be green, and St. Pat’s is all about the green.

Anyway. I tried to avoid it. I did. And then. I got a craving for some yummy peppermint, and so why not? Cool, creamy, minty chocolate goodness in a little jar with chocolate stars. Sure, it’d be better if they were shamrocks or four-leaf clovers, but I decided they work because stars are supposed to be lucky. You know, ‘wish upon a star’ and all that. Plus, they’re in lucky charms. That’s all the proof I need.

After I decided they worked as lucky stars, Madonna kept singing “Lucky Star” in my head all day. For like, three days. It was okay at first, but then I started to doubt how lucky stars actually are.

It’s okay, though, because I woke up this morning with “Prince Ali” stuck in my head, for some inexplicable reason. I guess my brain moved on.

Anyway. Here’s a last minute St. Patrick’s Day goody for you. Make it. Tis good.

Sweet Chocolate StarsI mean, aren’t they kind of just perfect? I thought so, too.

I got them at Whole Foods. If you don’t see them anywhere, try asking back at the bakery.

Chocolate Mint Cream by Bakingdom“You must be my lucky star…”

It’s back. Oh well. It’s a good one. Just like this dessert.

I know theres a whole lot of waiting around for this, but really, it’s no bigs, and it’s worth it. I made the chocolate portion the night before, then I made the mint first thing the next morning, and they were ready by lunchtime. Plus, they keep for 2 to 3 days in the refrigerator, so you could even make them a couple of days early. 🙂


P.S. For more St. Pat’s minty pudding goodness, check out my friend, Tina’s, Andes Chocolate Pudding and Oreo Trifles

Mint Chocolate Cream
Makes about 8 half cup servings

*These directions show you how to make the mint and chocolate flavors separately  for two toned desserts. For easier directions combine the ingredients to make one chocolate mint pudding.

I have the mint listed first, but you can start with whichever flavor you want on the bottom.


2 1/2 cups, plus 1/4 cup, heavy cream
1/3 cup granulated sugar
1/2 envelope (about 3.5 grams) unflavored gelatin
2 tablespoons creme de menthe (you can omit this and use 1/2 to 3/4 teaspoon more peppermint instead)
3/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
*If you choose to omit the creme de menthe, you will need green food coloring.

2 1/2 cups, plus 1/4 cup, heavy cream
1/3 cup granulated sugar
1/2 envelope (about 3.5 grams) unflavored gelatin
1/4 cup cocoa powder
1/4 teaspoon vanilla extract

1 recipe whipped cream

To make the mint cream:

1. In a large saucepan, combine 2 1/2 cups of heavy cream and the granulated sugar, and bring to a gentle simmer over medium heat.

2. While the cream mixture is warming, combine the remaining 1/4 cup of cream with the envelope of gelatin. Stir together and let sit about five minutes. After the gelatin has absorbed the cream, stir together until slightly thickened (it may still be lumpy); set aside.

3. Once the cream-sugar mixture comes to a simmer, remove from heat and stir in the gelatin mixture until dissolved. Stir in the Creme de Menthe, peppermint, and vanilla, and allow to cool for 10 minutes.

4. After 10 minutes, place the pan in an ice bath in a large glass or metal bowl, cover with plastic wrap, pressing the plastic directly to the surface of the pudding, and allow to cool for 20 minutes.

5. Cover and place in the freezer for 20 minutes.

6. After chilling, divide the mixture evenly between the set mint cream. Chill in the refrigerator for 4 hours.

To make the chocolate cream, repeat steps 1 through 5, using the chocolate ingredients.

After chilling, divide the mixture evenly between 8 or 6-ounce serving dishes. Gently pour the chocolate on top, and chill in the refrigerator for another 4 hours.

Garnish with fresh whipped cream and chocolate shavings or candies. Serve cold.

Recipe by Darla

Delish Mint Chocolate Cream by Bakingdom

Leave a comment


  1. says

    I now be singing “You must be my lucky star…” for DAYS! but it’s so totally worth it. These look scrumdillyicious! (not sure how to spell that?) And those stars are precious!

  2. Becca from Cookie Jar Treats says

    Oh my goodness. I love those little chocolate stars on top. They are so cute and pretty and perfectly acceptable for St. Patrick’s Day! 🙂 And the cream looks really delicious and fancy too 🙂

  3. says

    As a chocolate-mint obsessive, these look dangerously good. They may not make it into the pretty pots though, as I have a feeling I’d just be eating the mixture out of the mixing bowl…

  4. says

    Chocolate and mint – YUM! And I love the star-shaped chocolate “sprinkles”… if I see them at Whole Foods, I will not be able to resist. My little guy would love it!

  5. says

    Creamy desserts like this are my weakness. I literally will eat an entire batch, dangerous to have around.

    Those stars are adorable! at first I thought you had made them yourself and I was thinking how much work that would be!

  6. Beth says

    Hey Darla!
    I had the early news on this morning (NBC 5 am) and their “Did you know today is…” was YOUR chocolate caramel liege waffles! (National chocolate waffle day was their excuse, because once someone saw those babies on Pinterest, they had to make up SOMETHING!)
    I love your site and it was like I was seeing my friend on TV when I saw your recipe on the news. Yay!

    PS last week I made your Almond Joy Brownies and someone told me I should quit teaching and go into baking. I wish. But I thank you for the inspiration. 🙂