Who else grew up loving Dirt Pudding? You know, that classic dessert of chocolate pudding, crushed chocolate cookies, and gummy worms? It's rich and creamy with all the delicious chocolate flavor you love plus the perfect note of nostalgia.
This Dirt Pudding has beautiful layers of rich chocolate pudding and crushed chocolate cookies and is topped with gummy worms to make it more fun!
A FEW NOTES BEFORE WE GET STARTED.
Room Temperature Ingredients:
Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Let's get started! Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks. Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
Remove the pudding from the heat and whisk in the vanilla and chocolate. Transfer pudding to a heat safe bowl or multiple heat safe bowls and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
Once the pudding has chilled, transfer it to a pastry bag or a plastic ziploc with the tip cut off. Carefully pipe a thick layer of it in an 11 oz or similar size glass. Top with crushed chocolate cookies until the pudding is covered.
Repeat this process of alternating between layers of pudding and crushed cookies until the glass is full. Do your best to keep it looking neat from the sides.
Top the very top with more chocolate cookies and place two gummy worms on top of that. Repeat this process with the other two servings. Enjoy!
This Dirt Pudding has beautiful layers of rich chocolate pudding and crushed chocolate cookies and is topped with gummy worms to make it more fun!
Author:Marisa Guerra
Prep Time:2 hours and 15 minutes
Cook Time:5 minutes
Total Time:2 hours and 20 minutes
Yield:3 servings
Category:Dessert
Ingredients
99 grams (½ cup) sugar
28 grams (¼ cup) cornstarch
16 grams (3 tbsp) unsweetened cocoa powder
¼ tsp salt
570 grams (2 ½ cups) milk
114 grams (½ cup) heavy cream
3 egg yolks
1 tsp vanilla
3 oz bittersweet chocolate, finely chopped
25 chocolate sandwich cookies with filling removed, finely crushed
6 gummy worms
Instructions
Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
Remove the pudding from the heat and whisk in the vanilla and chocolate.
Transfer pudding to a heat safe bowl or multiple heat safe bowls and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
Once the pudding has chilled, transfer it to a pastry bag or a plastic ziploc with the tip cut off.
Carefully pipe a thick layer of it in an 11 oz or similar size glass. Top with crushed chocolate cookies until the pudding is covered. Repeat this process of alternating between layers of pudding and crushed cookies until the glass is full. Do your best to keep it looking neat from the sides.
Top the very top with more chocolate cookies and place two gummy worms on top of that. Repeat this process with the other two servings. Enjoy!
Notes
Pudding can be made in advance and kept in the fridge with plastic wrap directly covering it for up to 5 days.
Store any leftover pudding with plastic wrap directly covering it.
