AuthorfoodiesinourthirtiesCategorySweets & TreatsDifficultyBeginnerChocolate Pudding Cups! Elevating one of our favorite childhood desserts- pudding cups. Remember those with crushed Oreos and gummy worms- ha! This recipe has the best ingredients to make the most decadent, rich, creamy and complete dessert...with a secret ingredient! Perfect to serve at your next dinner party or a casual Friday night after pizza. Even put a candle in one and serve at a birthday! Just make sure you have at least 6hrs to chill. Enjoy!
In a large bowl, combine the crushed Oreos, melted butter, and instant coffee powder. Mix well to combine.
Press the crumble onto a medium cookie sheet in a single flat layer. Place in the freezer for at least 30 minutes.
In a medium bowl, whisk together the cornstarch, cocoa powder, salt, and instant coffee powder. Whisk in the heavy cream until combined.
In a medium saucepan, combine the milk, sugar, and chocolate. On the stove, over medium heat, cook while stirring constantly, until the chocolate is completely melted.
Remove the melted chocolate mixture from the stove. Add the cocoa powder mixture to the pan. Wisk until well combined.
Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 1-2 minutes, or until thick enough to coat the back of a spoon.
Remove the pan from heat and whisk in the butter and vanilla.
Pour the prepared filling in a glass bowl or container. Add a sheet of plastic wrap directly over the mixture. Place in the fridge for at least 6 hours to chill.
When ready to serve the pudding cups:
Using an electric mixer with the whisk attachment, beat the cream on low. Then, add the powdered sugar one spoonful at a time.
Increase to medium-high speed and whip until stiff peaks form.
Place a few spoonful's of pudding in a glass dish or bowl. Add the Oreo crumble mixture as desired. Place a big spoonful of the homemade whipped cream. Then top with chocolate shavings. Best served immediately. Enjoy!
Ingredients
Directions
In a large bowl, combine the crushed Oreos, melted butter, and instant coffee powder. Mix well to combine.
Press the crumble onto a medium cookie sheet in a single flat layer. Place in the freezer for at least 30 minutes.
In a medium bowl, whisk together the cornstarch, cocoa powder, salt, and instant coffee powder. Whisk in the heavy cream until combined.
In a medium saucepan, combine the milk, sugar, and chocolate. On the stove, over medium heat, cook while stirring constantly, until the chocolate is completely melted.
Remove the melted chocolate mixture from the stove. Add the cocoa powder mixture to the pan. Wisk until well combined.
Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 1-2 minutes, or until thick enough to coat the back of a spoon.
Remove the pan from heat and whisk in the butter and vanilla.
Pour the prepared filling in a glass bowl or container. Add a sheet of plastic wrap directly over the mixture. Place in the fridge for at least 6 hours to chill.
When ready to serve the pudding cups:
Using an electric mixer with the whisk attachment, beat the cream on low. Then, add the powdered sugar one spoonful at a time.
Increase to medium-high speed and whip until stiff peaks form.
Place a few spoonful's of pudding in a glass dish or bowl. Add the Oreo crumble mixture as desired. Place a big spoonful of the homemade whipped cream. Then top with chocolate shavings. Best served immediately. Enjoy!