Place the peppermint crisp chocolates in a zip lock bag. Smash them lightly to break them into smaller chunks. Set aside.

FOR THE CHOCOLATE MINT PUDDING

Place a mesh sieve over a medium bowl and set it aside.

In a medium saucepan (off the heat) whisk together the sugar, cornstarch, cocoa powder and salt. Whisk in the milk a few tablespoons at a time, making sure to dissolve the cornstarch.

Whisk in the egg yolks. Place the saucepan on medium heat and whisk constantly, until the first large bubbles form and pop. Reduce heat to low and continue to whisk for an additional minute.

Remove from heat and immediately pour through the sieve into a bowl. Add the butter and peppermint extract into the hot pudding and mix well.

Place plastic wrap directly on the surface of pudding (to prevent skin from forming) and chill for at least 4 hours.

FOR THE VANILLA PUDDING

Place a mesh sieve over a medium bowl and set it aside.

In a medium saucepan (off the heat) whisk together the sugar, cornstarch and salt. Whisk in the milk a few tablespoons at a time, making sure to dissolve the cornstarch. Whisk in the egg yolks.

Place the saucepan on medium heat and whisk constantly, until the first large bubbles form and pop. Reduce heat to low and continue to whisk for an additional minute.

Remove from heat and immediately pour through the sieve into a bowl. Add the butter and vanilla into hot pudding and mix well.

Place plastic wrap directly on the surface of pudding (to prevent skin from forming) and chill for at least 4 hours.

TO ASSEMBLE

Remove the chocolate mint and vanilla pudding from the refrigerator and whisk until smooth.

Arrange 8 small glasses on a clean surface. Layer in the chocolate mint pudding and top with the vanilla pudding.

Sprinkle with the crushed Peppermint Crisp Pieces.

SERVES 8