"Potted" Chocolate Pudding

Celebrate spring with pretty seedlings for your guests to both admire and savour!

Ingredients

• 3/4 Cup of sugar
• 6 tbsp cornstartch
• 3 tbsp cocoa powder
• Pinch of salt
• 2 1/2 cups heavy cream
• 2 1/2 cups whole milk
• 2 tsp vanilla extract
• 12 ounces of semisweet chocolate, finely chopped
• 3 tbsp unsalted butter
• 14 chocolate cookies, ground fine
• 20 sprigs of edible flowering herbs

Directions

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.

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

*Source:http://www.marthastewartweddings.com