These rich and creamy mint chocolate pudding cups have all the nostalgic vibes of classic "dirt dessert" but with a smooth and minty dark chocolate flavor and a sophisticated mint sprig garnish (and without the gummy worms).
Oh how I loved dirt dessert as a kid! There's something about a chocolate pudding cup crawling with gummy worms that just sparks so much joy when you're eight years old!
Gummy worms have become less appealing as I've gotten older, but I still love a cup of chocolate pudding topped with crushed chocolate cookie "dirt". And so I decided to create a more sophisticated version of the nostalgic childhood dessert. This version has all the rich chocolatey goodness I was looking for with a more grown-up garnish.
And because I know someone will ask, yes, you can absolutely use this recipe to make a classic dirt dessert! Simply replace the peppermint extract with vanilla extract and top 'em with gummy worms. Or check out my creepy crawly Halloween Dirt Cups recipe, topped with white chocolate spiderwebs and M&M bugs.
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Why You'll Love This Recipe
Rich and Chocolatey - The pudding has a rich, smooth dark chocolate flavor, which is complemented by the chocolatey crunch of crushed chocolate wafer cookies. The amount of mint flavor in the chocolate pudding is just right. It's not too over-powering or too subtle (and you can swap it with vanilla if you prefer).
Simple to Make - This homemade chocolate pudding is surprisingly simple to make (yes, really!). The detailed, step-by-step instructions and step-by-step photos will walk you through exactly how to do it. Read the instructions all the way through before you begin so that there aren't any surprises once you begin.
Cute - I mean, how cute are these little "dirt" pudding cups topped with a fresh sprig of mint?! They're individually portioned and would make an adorable dessert for a spring or summer dinner party!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Whole Milk - Milk is the base of this chocolate pudding. Stick with whole fat milk, since the fat helps to thicken the pudding and create a creamy texture. I have not tested this recipe with non-dairy milks.
Cocoa Powder - Cocoa powder gives the pudding its chocolate flavor. I opted for Dutch-processed cocoa powder to give the pudding a smooth chocolate flavor and dark brown color, but you can use natural unsweetened cocoa powder if you prefer.
Egg Yolks - Egg yolks help to create pudding with a creamy thickness. Check out this article if you're wondering what to do with those leftover egg whites.
Peppermint Extract - A bit of peppermint extract adds just the right amount of mint flavor to the chocolate pudding.
Cornstarch - Cornstarch works in conjunction with the eggs to help thicken the pudding.
Chocolate Wafers - Crushed chocolate wafer cookies add rich chocolate flavor and a delicious crunch to the top of these pudding "dirt" cups. Nabisco Famous wafers used to be my go to for recipes like this, but they were discontinued. Oreo cookies with the cream removed work perfectly.
Mint Sprigs - Fresh mint sprigs are optional, but they make an extra cute garnish for these single-serve dessert cups.
Special Equipment
This recipe can be made using standard kitchen equipment, like a saucepan and whisk. No specialty kitchen tools are needed!
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Heat some of the milk in a saucepan with sugar and cocoa powder until steaming and warm.
Step 2: Whisk together remaining milk, egg yolks, cornstarch, mint extract, and salt.
Step 3: Temper the egg mixture by drizzling about half of the steaming chocolate milk mixture into the egg mixture, whisking constantly.
Step 4: Add the chocolatey egg mixture to the saucepan with the rest of the chocolate milk mixture and continue to cook, whisking constantly.
Step 5: When pudding comes to a rolling boil, continue to whisk and boil for another 2 to 3 minutes as pudding thickens.
Step 6: Remove pudding from heat and spoon into jars or ramekins. Cover each jar with plastic wrap. Refrigerate the pudding for at least 4 hours.
Step 7: While the pudding chills, crush the chocolate wafer cookies.
Step 8: Uncover the jars and top each with cookie crumbles. Garnish with a mint sprig and serve.
Allison's Top Tips
You may choose to sift the cocoa to avoid any lumps and help it to more easily dissolve into the milk.
Be careful not to overheat the milk and cocoa mixture. It should be warm and steaming but not boiling when you add it to the egg mixture.
After adding the tempered egg mixture to the pan, be sure to whisk the continuously as it cooks to keep any pudding from burning onto the bottom of the pan.
Storage Instructions
Store the pudding jars, covered with lids or plastic wrap, in the fridge for up to 4 days. Cookie crumbles will soften in the fridge, so top the pudding with crumbles just before serving if you prefer them to be crisp.
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Recipe
Mint Chocolate Pudding Cups
Ingredients
- 2 ½ cups (568 grams) whole milk divided
- ½ cup (99 grams) granulated sugar
- ⅓ cup (28 grams) Dutch-processed cocoa powder
- 3 large egg yolks lightly whisked
- 4 teaspoons (10 grams) cornstarch
- 1 teaspoon (2 grams) mint extract
- ¼ teaspoon (1 gram) salt
- 4 ounces (114 grams) chocolate wafer cookies (about 14 Oreo cookies, filling removed)
- fresh mint sprigs
Instructions
- Place 2 cups (454 grams) milk in a medium saucepan with sugar and cocoa powder over medium heat until steaming and warm. Whisk the mixture gently while it's heating up.2 ½ cups (568 grams) whole milk, ½ cup (99 grams) granulated sugar, ⅓ cup (28 grams) Dutch-processed cocoa powder
- In a medium bowl, whisk together remaining ½ cup (114 grams) milk, egg yolks, cornstarch, mint extract, and salt.3 large egg yolks, 4 teaspoons (10 grams) cornstarch, 1 teaspoon (2 grams) mint extract, ¼ teaspoon (1 gram) salt
- Drizzle about half of the steaming chocolate milk into the egg mixture, whisking constantly. This will temper the eggs so that they warm up slowly and don't become scrambled eggs when they're added to the pan on the stove.
- Add the chocolatey egg mixture to the saucepan with the rest of the chocolate milk mixture and cook over medium heat, whisking constantly. Be sure to scrape the corners of the pan so that the pudding doesn't overcook around the sides.
- When pudding comes to a rolling boil, continue to whisk and boil for another 2 to 3 minutes as pudding thickens.
- Remove pudding from heat and spoon into jars or ramekins.
- Cover each jar with plastic wrap so it's touching the top of the pudding to avoid pudding skin. Refrigerate the pudding for at least 4 hours before serving.
- While the pudding chills, crush the chocolate wafer cookies in a sealed plastic bag using a rolling pin or mallet.4 ounces (114 grams) chocolate wafer cookies
- Remove the plastic wrap from the jars and top each jar with cookie crumbles. Garnish with a mint sprig and serve.fresh mint sprigs
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