Easy Halloween Dirt Cups with Homemade Chocolate Pudding
Get ready for spooky season with these Halloween dirt cups! This is a simple dessert layered with Oreo cookie crumbs and chocolate pudding.
Servings: 4 jars
Calories: 802kcal
Equipment
- large saucepan
- Whisk
- Large Mixing Bowl
- food processor
- Plastic Cups or Jars
Ingredients
- 3.5 oz bittersweet chocolate
- 2 tablespoons cocoa powder dutch processed
- 3 cups whole milk
- 6 tablespoons sugar
- 4 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 28 Oreo cookies crushed
Instructions
- In a large saucepan, whisk the cocoa powder, sugar, salt and cornstarch together.2 tablespoons cocoa powder, 6 tablespoons sugar, 1 teaspoon kosher salt, 4 tablespoons cornstarch
- Place the saucepan on the stove over medium-low heat and slowly pour in the milk, mixing constantly with a whisk.3 cups whole milk
- Once it begins to steam, add the chopped chocolate. Stir until the chocolate has melted.3.5 oz bittersweet chocolate
- Let the pudding mixture come to a boil, at this point it should be quite thick. Let it boil and bubble for exactly one minute, then take it off the heat.
- Stir in the vanilla extract and butter.1 teaspoon vanilla extract, 2 tablespoons unsalted butter
- Pour the pudding into a large mixing bowl. After a minute or two, place plastic wrap on top of the pudding (so it's touching the surface), to help it from forming a skin. Place in the fridge for one hour.
- Take out your plastic dessert cups, jars or glass cups. The amount of pudding and Oreo cookie crumbs you're going to put in each cup depends on the size of your cups. Evenly distribute the pudding across your cups, followed by a layer of Oreo cookie crumbs. Repeat this once more.28 Oreo cookies
- Place in the fridge to chill for at least 3-4 hours, or overnight. When ready to serve, decorate with gummy worms, meringue mushrooms or candy pumpkins!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Cup Size: I'm using really large drinking glasses, which made 4 cups for me. Using smaller plastic cups or dessert cups will give you more servings, so please keep that in mind!
Chocolate: use high-quality chocolate if you can! If you're based in Europe, use a chocolate that is 70% cocoa.
Whole Milk: if you use skimmed or semi-skimmed milk, the pudding won't be as thick.
Whipped Cream: if you want these pudding cups to be a bit lighter in texture and taste, whip 1 cup of heavy cream with a hand held mixer until you have medium to stiff peaks. Gently fold it with the chilled pudding before assembling. Or layer the whipped cream with the pudding and Oreo cookie layers.
Meringue Mushrooms: I followed my meringue mushroom recipe.
Storage: Keep in the fridge for up to 3 days.
Nutrition
Calories: 802kcal | Carbohydrates: 108g | Protein: 12g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 982mg | Potassium: 654mg | Fiber: 5g | Sugar: 70g | Vitamin A: 485IU | Calcium: 264mg | Iron: 12mg
