Chocolate Dirt Pudding Pots Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated March 12, 2025
Yvonne Ruperti

In this kid-friendly dessert, chocolate pudding is layered with chocolate cookie crumbs.

Notes:

  • I like to use Nabisco Famous Wafers for the chocolate cookie crumbs. Chocolate graham crackers or chocolate Oreos can be substituted but they will taste sweeter.
  • Edible flowers would make a great garnish for this dessert.
  • If making ahead, keep the assembled pudding cups in the fridge and stick in the herbs at the last moment. If done too far ahead, the herbs will wilt.

Recipe Details

Chocolate Dirt Pudding Pots Recipe

Prep 10 mins
Cook 10 mins
Active 30 mins
Chilling Time 4 hrs
Total 4 hrs 20 mins
Serves 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup plus 1 tablespoon (about 4 ounces) granulated sugar, divided

  • 2/3 cup (2 ounces) cocoa powder

  • 4 tablespoons cornstarch

  • 1/8 teaspoon salt

  • 4 cups whole milk

  • 2 large eggs

  • 6 ounces bittersweet chocolate, finely chopped

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon pure vanilla extract

  • 9 ounces chocolate cookies (see note)

  • Mint sprigs for garnish

  • Basil sprigs for garnish

Directions

  1. In medium bowl, whisk 1/2 cup sugar, cocoa, cornstarch, and salt. Place in large saucepan and whisk in milk until combined. Heat over medium heat until scalding, stirring occasionally.

  2. In medium bowl, whisk eggs with remaining tablespoon sugar. Whisk about 1 cup hot milk mixture into eggs then whisk eggs and milk back into remaining milk in pot. Heat, whisking constantly until mixture just comes to boil. Remove from heat and whisk in chocolate, butter, and vanilla until smooth. Transfer pudding to large bowl, cover with plastic wrap, and chill until set, about 4 hours.

  3. While pudding is chilling, process cookies in food processor until finely ground. Reserve 3/4 cup crumbs and set aside.

  4. When ready to assemble, start by spooning about 1/3 cup pudding mixture into each glass. Divide unreserved cookie crumbs amongst glasses, and then top with remaining pudding. Top each glass with reserved crumbs. Garnish by placing small sprigs of herbs into top of each glass.

Special equipment

  • Six 8-ounce glasses
Nutrition Facts (per serving)
666Calories
39gFat
66gCarbs
15gProtein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories666
% Daily Value*
Total Fat 39g50%
Saturated Fat 21g103%
Cholesterol 127mg42%
Sodium 297mg13%
Total Carbohydrate 66g24%
Dietary Fiber 8g27%
Total Sugars 45g
Protein 15g
Vitamin C 0mg0%
Calcium 234mg18%
Iron 10mg55%
Potassium 508mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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