4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons sugar
1/4 teaspoons kosher salt
2 large egg yolks
Chocolate cookies, broken into large pieces (for serving)
Directions
Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
Serve pudding topped with cookies.
Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
