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Chocolate Pudding Dirt Cups with Strawberry Carrots Recipe

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3.9 from 3 reviews

These festive Chocolate Pudding Dirt Cups combine creamy homemade chocolate pudding with buttery chocolate cookie crumb “dirt” and cute strawberry “carrots”. Perfect for Easter, spring celebrations, or any fun gathering, this easy-to-make dessert is both kid-friendly and enjoyable for adults. The pudding is rich and smooth, topped with crumbly cookie dirt and bright, candy-coated strawberries shaped like carrots for a whimsical touch.

Ingredients

Chocolate pudding

  • 1/4 cup cornstarch
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine grain salt
  • 2 1/4 cups whole milk or half and half
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

‘Dirt’ topping

  • 1/2 cup chocolate cookie crumbs (such as crushed Oreos without cream filling)
  • 2 tablespoons unsalted butter, melted

Strawberry ‘carrots’

  • 6 fresh strawberries with stems intact
  • 6 oz. orange candy melting wafers

Instructions

  1. Prepare the chocolate pudding: In a medium saucepan, whisk together the cornstarch, cocoa powder, granulated sugar, and salt until well combined. Gradually pour in the milk while whisking constantly over medium-high heat.
  2. Cook pudding: Continue whisking constantly as the mixture heats and thickens. Once it comes to a gentle bubble, cook for 30 seconds to 1 minute until pudding reaches a thick consistency. Remove from heat.
  3. Finish pudding: Stir in the unsalted butter and vanilla extract until fully incorporated. Spoon the pudding evenly into six dessert cups or transfer to a piping bag to pipe into the cups neatly.
  4. Make the ‘dirt’ topping: In a small bowl, mix the chocolate cookie crumbs with melted butter until well blended. Spoon the crumb mixture over each pudding cup as a topping. Refrigerate the cups while preparing the strawberry carrots.
  5. Prepare the strawberry ‘carrots’: Wash and thoroughly dry the strawberries. Skewer each strawberry near the top through the leafy green stems and place them on a parchment-lined baking sheet.
  6. Melt candy wafers: In a microwave-safe bowl, melt the orange candy melting wafers in 30-second intervals at 100% power, stirring between intervals until smooth and fully melted, about 1 minute 30 seconds total.
  7. Dip strawberries: Dip each strawberry up to the greens into the melted candy, letting excess drip back into the bowl. Transfer back to the parchment-lined baking sheet. Allow the coating to set for around 15 minutes, or refrigerate for about 7 minutes for faster setting.
  8. Decorate ‘carrots’: Place leftover melted candy into a disposable piping bag, snip a tiny hole at the end, and drizzle candy in zigzag lines over the coated strawberries to mimic carrot texture. Let this set for 10-15 minutes.
  9. Assemble dirt cups: Place one decorated strawberry carrot atop each pudding cup. Refrigerate until ready to serve. Store covered in the refrigerator for up to 3 days.
  10. Serve: Present with mini shovel dessert spoons for a playful effect at parties and celebrations.

Notes

  • Add gummy worms to the dirt topping for a fun kid’s birthday treat.
  • Insert mint sprigs into the dirt for a garden party to resemble sprouted plants.
  • For an alternate Easter version, sprinkle green coconut “grass” on top and add mini robin’s egg candies.
  • Tip: Make extra strawberry carrots for decoration or extra treats—they are delightful on their own.

Find it online: https://marthatasty.com/chocolate-pudding-dirt-cups-with-strawberry-carrots-recipe/