Milk (14 oz)
Low-Fat Cream (3/4 cup)
Unsweetened Cocoa Powder (1/3 cup)
Ground Cinnamon (1 tsp)
Quick Cooking Oats (1/2 cup)
Dark Couverture Chocolate (2/3 cup)
Brown Sugar (1/3 cup)
Honey (1 Tbsp)
in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blend in a food processor until smooth.
Pour into serving bowls or glasses.
Cool and then chill for 4-6 hours, preferably overnight.
To make the chocolate dirt, place
Oreo® Chocolate Sandwich Cookies (1 pckg)
in jar of the blender. Process until fine crumbs form.
To make the meringue ghosts, preheat the oven to 100 degrees F (35 degrees C). Line a cookie sheet with parchment paper.
Cream of Tartar (1 pinch)
in a medium bowl. Beat until the white is mousse like. Add the a few drops of
Orange Extract (to taste)
Powdered Confectioners Sugar (1/4 cup)
1 tablespoon at a time, and beat on high speed until firm, smooth and glossy. The meringue should hold stiff peaks.
Spoon it into a piping bag fitted with a round nozzle, or cut a ¼-inch bit off to give you a ½-inch hole. Pipe out little ghosts onto the parchment paper. Place 2 mini
Mini Chocolate Chips (to taste)
on each for eyes.
Bake for about 1 1/2 to 2 hours until firm and crisp. Cool completely on cookie tray.
Serve chocolate pudding topped with chocolate dirt and meringue ghosts and enjoy!