It's been awhile since I've been on here. I mentioned awhile ago that I had too many hobbies going at once so certain things were going to have to take the back seat. My blog, was one of those hobbies. I might not be around much anymore but I'll try to post every now and then.
The other night I hosted a Halloween party and I made a couple of really fun dishes that people seemed to enjoy. One of them was a traditional graveyard pudding.
You can't see much of it in the picture above but I'm sure you've seen a similar set up.
The topping over the pudding is crushed Oreos and the tombstone is Milano cookies. I would have liked to write "RIP" on each of them but I was short on time. These pudding cups are super rich and chocolatey that reminds me of chocolate mousse when chilled. Thankfully, the recipe is super simple and will only dirty a blender and 1-2 bowls.
14 ounces (about 3 cups) semisweet chocolate
2 large eggs, plus 2 yolks (4 eggs total)
2 1/2 cups whipping cream
1/3 cup Mocha flavored Kahlua
1. In a blender, whirl chocolate until finely chopped. Set aside in a bowl. Put eggs and yolks in the blender and blend.
2. In a large bowl, heat whipping cream in a microwave oven at full power until cream boils, 3-5 minutes.
3. Add cream to eggs and blend at high speed. Check temperature of mixture with thermometer; if
below 160°, pour mixture back into glass measure and reheat in microwave
oven at full power until it reaches 160°, stirring and checking at
4. Combine all ingredients in blender; whirl until smooth, about 1 minute.
5. Pour mixture into small cups or glasses (about 1/2 cup per glass). Chill until softly set, 30 to 45 minutes. If making ahead, cover and
chill up to 1 day. For creamiest texture, let desserts stand at room
temperature about 30 minutes before eating.
6. Top with crumbled Oreos and Milano cookies.