Place the Milk (400 gram), Low-Fat Cream (200 milliliter), Unsweetened Cocoa Powder (30 gram), Ground Cinnamon (1 teaspoon), Quick Cooking Oats (35 gram), Dark Couverture Chocolate (150 gram), Brown Sugar (75 gram) and Honey (30 gram) 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 package) 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.
Place the Egg (1) with 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) and 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!