My niece Dani helped make desert tonight... dirt! We had a blast making it and best of all... the recipe is from scratch... no boxed junk with the exception of Oreos and gummy worms that is. I think you'll really enjoy this and the pudding base is excellent as well. Enjoy!
- One batch homemade chocolate pudding
- 1 C. heavy whipping cream
- 1 Tbls. powdered sugar
- 23 chocolate sandwich cookies, crushed (Oreos)
- Gummy worms
- Make pudding according to recipe and refrigerate until chilled and set up. Whip the cream and powdered sugar together using a handheld mixer on high speed until stiff peaks form.
- Fold the whipped cream into the pudding until combined.
- Measure 3/4 C. of the crushed cookies and stir them into the pudding mixture.
- Divide the pudding mixture between six cups.
- Top with remaining crushed cookies.
- Gently press one or two gummy worms into the top of each pudding.
- Refrigerate until ready to serve.
Homemade Chocolate Pudding
- 1/4 C. packed light brown sugar
- 3 Tbls. unsweetened cocoa powder
- 3 Tbls. cornstarch
- 1/4 tsp. salt
- 2 3/4 C. whole milk
- 1/4 C. heavy cream
- 1 C. milk chocolate chips
- 1/2 tsp. vanilla extract
- In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly.
- Over medium heat, whisk in the milk and cream to the sugar mixture until it is smooth.
- Stir in the chocolate chips and bring the mixture to a simmer, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes.
- Take the pot off the heat and stir in the vanilla.
- Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin on top of pudding.
- Refrigerate the pudding until it is completely cool, at least 4 hours and up to 3 days.