¼ cup corn starch
1/3 cup sugar (add less or more depending on how much sweetness you’d like)
¼ tsp salt
3 cups milk
6-12 fresh peppermint leaves
6 oz (about 1 cup) bittersweet chocolate chips
In medium sized sauce pan, mix together corn starch, sugar and salt. Whisk in milk and peppermint leaves. Turn burner on to medium low heat. Whisk frequently until mixture starts to thicken, about 10 minutes. Remove peppermint leaves. Add chocolate chips and whisk until well mixed. Cook mixture on medium low while whisking until slightly thick, about 2-4 minutes. Pour mixture through strainer to remove any solids. Pour pudding into jars, bowls, etc. and refrigerated for 2 hours. Serve with whipped cream and a mint leaf on top!