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Dark Chocolate Cookies & Cream Halloween Pudding Cups Recipe

Oct 2017

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.

It’s time for a simple dessert idea for Halloween! This recipe can be completely made from scratch (minus the Halloween Oreos of course!) in under 30 minutes OR you can recreate the same look with your favorite instant  chocolate pudding.

Although the taste of homemade chocolate pudding is hard to beat, the end result (whether homemade or from a box) is certainly going to put a smile on everyone’s face.

Start off by making a classic homemade chocolate pudding. But for a little Halloween flair, I used Special Dark cocoa powder instead of traditional cocoa powder. Not only did this cause the chocolate flavor to intensify, but it also caused the pudding to look black.

A homemade pudding is really so simple to make, a short list of ingredients, a few quick steps and some quick whisking is all that it takes.

So here’s what you’ll need:

  • sugar
  • cornstarch
  • salt
  • cocoa powder
  • whole milk
  • 2 egg yolks
  • butter
  • vanilla

In a medium saucepan, whisk together the dry ingredients until everything is evenly combined and no lumps are visible. Place the egg yolks in a small glass bowl and set aside.

Add the milk and stir. Be sure to scrape the bottom and sides of the saucepan so that all of the dry ingredients get incorporated into the milk.

Turn on the flame to a medium-high setting and whisk continuously until the liquid has come to a boil and thickened.

Remove the saucepan from the flame and add some of the hot pudding to the small bowl containing the egg yolks and stir vigorously (it’s important to move quickly here in order to avoid scrambled eggs in your pudding).

Pour the pudding/egg mixture back into the saucepan with the remaining pudding and stir. Continue stirring over medium flame until liquid returns to a boil for 1 minute. 

After the pudding has boiled for 1 minute, remove from flame and add butter and vanilla, stir to combine.

While the pudding is still hot, I like to strain it to remove any clumps and lumps that may have formed during the cooking process.

To make these ghostly pudding cups, I simple placed one Oreo in the bottom of each 4 oz jar. Top with a big spoonful of pudding and a sprinkle of crushed Oreos. Then either using homemade sweetened whipped cream or store bought, place 3 cups of topping in a gallon-sized plastic bag and snip off one corner. Pipe the cream on top of the crushed cookies in a ghost-worthy fashion. Use two mini chocolate chips for the ghost’s eyes and BOOM! You’ve just created the cutest, tastiest Halloween dessert ever!

(This recipe make 6 4 oz pudding cups)

Dark Chocolate Cookies & Cream Halloween Pudding Cups
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 3/4 c sugar
  2. 2 T cornstarch
  3. 1/8 t salt
  4. 1/3 c cocoa powder, I used Hershey's Special Dark
  5. 2 c whole milk
  6. 2 egg yolks
  7. 2 T butter
  8. 2 t vanilla
  9. 12 Halloween Oreos
  10. 3 c sweetened whipped cream
  11. 12 mini chocolate chips
  12. 6-4 oz glass jars
  13. 3 c sweetened wiped cream
Instructions
  1. In a medium saucepan, whisk together the dry ingredients until everything is evenly combined and no lumps are visible. Place the egg yolks in a small glass bowl and set aside.
  2. Add the milk and stir. Be sure to scrape the bottom and sides of the saucepan so that all of the dry ingredients get incorporated into the milk.
  3. Turn on the flame to a medium-high setting and whisk continuously until the liquid has come to a boil and is thickened.
  4. Remove the saucepan from the flame and add 1 cup of the hot pudding to the small bowl containing the egg yolks and stir vigorously (it's important to move quickly here in order to avoid scrambled eggs in your pudding).
  5. Pour the pudding/egg mixture back into the saucepan with the remaining pudding and stir. Continue stirring over medium flame until liquid returns to a boil for 1 minute.
  6. After the pudding has boiled for 1 minute, remove from flame and add butter and vanilla, stir to combine.
  7. While the pudding is still hot, I like to strain it to remove any clumps and lumps that may have formed during the cooking process.
  8. To make these ghostly pudding cups, place one Oreo in the bottom of each 4 oz jar. Crushed remixing 6 Oreos. (I prefer to leave large crushed pieces of cookie)
  9. Top with a big spoonful of pudding and a sprinkle of crushed Oreos. Then either using homemade sweetened whipped cream or store bought, place 3 cups of topping in a gallon-sized plastic bag and snip off one corner. Pipe the cream on top of the crushed cookies in a ghost-worthy fashion. Place two mini chocolate chips for the ghost eyes and repeat until all 6 ghostly pudding cups are assembled.
  10. (This recipe make 6 4 oz pudding cups)
Adapted from Food for a Year
Adapted from Food for a Year
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