Chocolate Pudding

1. Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
2. 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.
3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
4. 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.
5. 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.
6. Remove the pudding from the heat and whisk in the chocolate and vanilla extract.
7. Transfer pudding to a large heat safe bowl 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 one hour.

Assembly

1. Whisk together the hot water and espresso in a bowl.
2. Transfer pudding to a piping bag.
3. Quickly dip each lady finger in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
4. Pipe a layer of pudding in a flat, level layer onto the ladyfingers. Level with an offset spatula. Top with a little less than half the finely crushed oreo crumbs.
5. Repeat with another layer of dipped lady fingers followed by another leveled layer of pudding.
6. Gently cover the pan with plastic wrap and chill overnight or at least 6 hours.
7. Once you're ready to serve, top the tiramisu with the rest of the finely crushed oreos and place the gummy worms on top. Enjoy!