Dirt Cups with Homemade Chocolate Pudding
By Tested and perfected in the Sur La Table kitchen
Dirt Cups with Homemade Chocolate Pudding
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 6 servings
Pudding:
Toppings:
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk, divided
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 9 ounces semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 2 cups crumbled chocolate cookies, divided, such as Oreos or Nabisco
- Famous Chocolate Wafers
Toppings:
- Candy rocks (optional)
- Gummy worms
- 6 mint sprigs
- 6 edible flowers such as dandelions, nasturtiums or mini roses(optional)
Fool your family with these adorable mini “dirt ” filled flowerpots. Decorate your delicious pranks with edible flowers, candy rocks, gummy worms, or even buttercream succulents!
To a medium saucepan, add the sugar and cornstarch and whisk to combine. Add the milk salt and vanilla and whisk until smooth. Set the saucepan over medium-high heat and whisk gently and often until the mixture comes to a simmer and thickens, about 6 minutes.
Remove the saucepan from the heat and add the chopped chocolate and butter. Whisk until the chocolate melts and the mixture is smooth. Transfer the pudding to a medium mixing bowl and set over a second larger bowl filled with ice water. With a silicone spatula, stir the pudding over the ice bath until it is cool to the touch. Press a piece of plastic wrap to the surface of the pudding and transfer to the refrigerator until it is cold, about 1 hour.
To a large mixing bowl, add the cream and whisk until soft peaks form. Using a silicone spatula, fold the whipped cream into the chilled chocolate pudding, carefully so as to not deflate the cream. Fold ½ cup of the crumbled chocolate cookies into the pudding mixture.
To assemble the dirt cups: Fill 6, 8-9 oz clear plastic cups or glass cups approximately ¾ full, leaving 1 inch of space at the top of the cup. Sprinkle ¼ cup of the crumbled cookies on the top of each cup. Push several gummy worms, half in and half out of the pudding. Arrange several candy rocks on top of the crumbled cookies. Push a mint sprig and a flower into the crumbled cookies. Serve immediately.
To a medium saucepan, add the sugar and cornstarch and whisk to combine. Add the milk salt and vanilla and whisk until smooth. Set the saucepan over medium-high heat and whisk gently and often until the mixture comes to a simmer and thickens, about 6 minutes.
Remove the saucepan from the heat and add the chopped chocolate and butter. Whisk until the chocolate melts and the mixture is smooth. Transfer the pudding to a medium mixing bowl and set over a second larger bowl filled with ice water. With a silicone spatula, stir the pudding over the ice bath until it is cool to the touch. Press a piece of plastic wrap to the surface of the pudding and transfer to the refrigerator until it is cold, about 1 hour.
To a large mixing bowl, add the cream and whisk until soft peaks form. Using a silicone spatula, fold the whipped cream into the chilled chocolate pudding, carefully so as to not deflate the cream. Fold ½ cup of the crumbled chocolate cookies into the pudding mixture.
To assemble the dirt cups: Fill 6, 8-9 oz clear plastic cups or glass cups approximately ¾ full, leaving 1 inch of space at the top of the cup. Sprinkle ¼ cup of the crumbled cookies on the top of each cup. Push several gummy worms, half in and half out of the pudding. Arrange several candy rocks on top of the crumbled cookies. Push a mint sprig and a flower into the crumbled cookies. Serve immediately.