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RECIPE
14 INGREDIENTS10 STEPS4HR

Dark Chocolate Halloween Pudding

5.0
1 Ratings
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Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
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Dark Chocolate Halloween Pudding with meringue ghosts and fondant pumpkins on cookie dirt. It’s our favourite pudding in yet another avatar. What’s not to love about pudding that comes together with pantry essentials in next to no time! What if I told you the pudding is eggless and gluten free too? All that and more. No refined sugar, and addictive good, it’s a pudding that’s been made often at home.

4HR

Total Cooking Time

14

Ingredients
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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Dark Chocolate Oat Pudding
14 oz
3/4 cup
Low-Fat Cream
1/3 cup
Unsweetened Cocoa Powder
1 tsp
Ground Cinnamon
1/2 cup
Quick Cooking Oats
2/3 cup
Dark Couverture Chocolate , chopped
1/3 cup
Brown Sugar
1 Tbsp
Chocolate Dirt
1 pckg
Oreo® Chocolate Sandwich Cookies
Meringue Ghosts
1
white only
1 pinch
Cream of Tartar
1/4 cup
Powdered Confectioners Sugar
to taste
Orange Extract
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Directions

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Step 1
Place the 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) and Honey (1 Tbsp) in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
Step 2
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.
Step 3
Pour into serving bowls or glasses.
Step 4
Cool and then chill for 4-6 hours, preferably overnight.
Step 5
To make the chocolate dirt, place Oreo® Chocolate Sandwich Cookies (1 pckg) in jar of the blender. Process until fine crumbs form.
Step 6
To make the meringue ghosts, preheat the oven to 100 degrees F (35 degrees C). Line a cookie sheet with parchment paper.
Step 7
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.
Step 8
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.
Step 9
Bake for about 1 1/2 to 2 hours until firm and crisp. Cool completely on cookie tray.
Step 10
Serve chocolate pudding topped with chocolate dirt and meringue ghosts and enjoy!

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