Dark Chocolate Halloween Pudding

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.

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.

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!