In this kid-friendly dessert, chocolate pudding is layered with chocolate cookie crumbs.
- I like to use Nabisco Famous Wafers for the chocolate cookie crumbs. Chocolate graham crackers or chocolate Oreos can be substituted but they will taste sweeter.
- Edible flowers would make a great garnish for this dessert.
- If making ahead, keep the assembled pudding cups in the fridge and stick in the herbs at the last moment. If done too far ahead, the herbs will wilt.
- 1/2 cup plus 1 tablespoon (about 4 ounces) granulated sugar, divided
- 2/3 cup (2 ounces) cocoa powder
- 4 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 cups whole milk
- 2 large eggs
- 6 ounces bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
- 9 ounces chocolate cookies (see note)
- Mint sprigs for garnish
- Basil sprigs for garnish
In medium bowl, whisk 1/2 cup sugar, cocoa, cornstarch, and salt. Place in large saucepan and whisk in milk until combined. Heat over medium heat until scalding, stirring occasionally.
In medium bowl, whisk eggs with remaining tablespoon sugar. Whisk about 1 cup hot milk mixture into eggs then whisk eggs and milk back into remaining milk in pot. Heat, whisking constantly until mixture just comes to boil. Remove from heat and whisk in chocolate, butter, and vanilla until smooth. Transfer pudding to large bowl, cover with plastic wrap, and chill until set, about 4 hours.
While pudding is chilling, process cookies in food processor until finely ground. Reserve 3/4 cup crumbs and set aside.
When ready to assemble, start by spooning about 1/3 cup pudding mixture into each glass. Divide unreserved cookie crumbs amongst glasses, and then top with remaining pudding. Top each glass with reserved crumbs. Garnish by placing small sprigs of herbs into top of each glass.
- Six 8-ounce glasses