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Chocolate Mint Pudding

Fatima Bheekoo-Shah shares a delicious chocolate mint pudding – because sometimes, chocolate can actually be good for you.

We often think that eating wholesome means we can’t treat ourselves to the occasional delicious dessert. This chocolate mint mousse might just change your mind. Adding pure cocoa solids to your diet offers a range of benefits because they come loaded with health-boosting minerals, fibre and phytonutrients. Eating pure cocoa helps you consume more magnesium and copper in your diet. These minerals activate enzymes your cells need to support your metabolism and make usable energy. Always purchase the purest non-alkalised cocoa you can afford.



Pure cocoa has a rich bold flavour that works in a variety of dishes, including this dessert. I often use xylitol as a sugar substitute – you can find it at most health shops, but you can use any sugar substitute you are comfortable with. Any variety of mint leaves will work – I used a variety of mint called chocolate mint. Chocolate mint is as chocolatey, minty and scrumptious as it sounds. You can bake with it, add it to desserts and even use it in your beauty recipes. Ask for it at your local farmer’s market.




• A handful of mint leaves (chocolate mint variety if available)
• 1¼ cup organic whole milk or cream
• 1 vanilla pod, scraped and the seeds removed
• 4 whole eggs, lightly beaten
• ¾ cup pure non-alkalised cocoa powder
• ¼ cup xylitol or whole unrefined cane sugar
• ¼ teaspoon mint essence (optional)
• ¼ teaspoon unrefined sea salt




1. Crush the mint leaves, reserving a few as garnish. Crushing mint releases its flavours in a way that chopping and mincing just doesn’t do. I use my pestle and mortar.

2. Pour the milk or cream in a pot and heat it over a low heat, and when tiny bubbles appear, remove from the heat.

3. Add the mint and vanilla seeds and allow it to steep in the warm milk or cream for a half hour or so.

4. Strain the mint leaves and vanilla from the milk and return the milk to the stove, heating it on a medium-low temperature.

5. Add eggs, cocoa and salt. Whisk well until all ingredients are well combined.

6. Continue to cook the pudding over medium-low heat until the pudding is thickened. Whisk continuously to make sure the mousse thickens evenly.

7. Once it reaches the consistency of pudding, remove the pudding from the heat. Mix in the mint essence if you are using it.

8. Pour into small serving dishes and allow to cool. Garnish with chocolate mint leaves, fresh berries and fresh farm cream if you have it. Delicious!




Fatima Bheekoo-Shah is a wife, mother, food blogger, foodie and breastfeeding activist who is finally answering her calling to be a writer.




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