Witch's Cauldron Chocolate Pudding

This Halloween dessert uses a simple stovetop pudding base for a smooth, spoonable chocolate filling. Chilling sets the pudding so it can be piped or spooned into cups, then finished with whipped cream and gummy worms for a spooky presentation.

By Julienne

Cook time: 12 minutes

Servings: 12

Ingredients

• 150 g granulated sugar
• 45 g unsweetened cocoa powder
• 40 g cornstarch
• 2 g fine salt
• 960 ml whole milk
• 4 each egg yolks lightly beaten
• 28 g unsalted butter cut into pieces
• 5 ml vanilla extract
• 240 ml heavy cream cold
• 15 g powdered sugar
• 60 g gummy worms

Instructions

1. In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until no dry streaks remain. The dry mixture looks uniform and lump-free.
2. Slowly whisk in the whole milk until smooth, then whisk in the beaten egg yolks. The mixture is smooth and fully combined with no visible yolk streaks.
3. Set the pan over medium heat and cook, whisking constantly, for 8 to 10 minutes until the pudding thickens and begins to bubble in slow, heavy blips. The pudding coats the whisk and leaves visible trails that briefly hold before closing.
4. Remove the pan from the heat and whisk in the butter and vanilla until melted and glossy. The pudding looks shiny and the butter is completely incorporated.
5. Press plastic wrap directly onto the surface and let the pudding cool for about 10 minutes, then spoon it into 12 cups. The pudding is warm, thick, and ready to portion without a skin forming on top.
6. Whip the heavy cream with the powdered sugar to soft peaks, then top each cup with a spoonful or pipe of cream and, if using, scatter on the gummy worms. The cream holds soft peaks and the cups are neatly topped for serving.