Carrot Patch Dirt Pudding Cups

 


These are almost too cute to eat, and they are such a cute idea for Easter which is right around the corner! Keep reading to find out how to make them!

Carrot Patch Dirt Pudding Cups

Pudding recipe adapted from Smitten Kitchen +

Strawberry “Carrots” adapted from Your Cup of Cake

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Ingredients:

for the chocolate pudding:

1/4 cup cornstarch

1/2 cup granulated sugar

1/8 tsp salt

3 cups whole milk

6 oz good quality semisweet chocolate chips or chopped chocolate

1 tsp pure vanilla extract

for decoration:

15 strawberries, rinsed and dried thoroughly

1, 12-oz bag of orange candy melts

10 Oreos, crushed to crumbs

Directions:

for the chocolate pudding:

In a medium saucepan, combine the cornstarch, sugar, and salt. Whisk in the milk slowly until fully incorporated. Heat over medium-low heat for 10 minutes until the mixture thickens, whisking occasionally to break up any clumps. Add the chocolate and continue to stir until smooth, about 5 minutes. Remove from heat and whisk in the vanilla extract. Pour mixture through a fine-mesh sieve to remove any clumps.

Portion pudding into individual cups about 3/4 of the way full (I used these one ounce desert cups) and place in the fridge for about 2-3 hours to allow the pudding to set.

for decoration:

While the pudding sets, line a cookie sheet with wax paper. Place the candy melts in a microwave-safe bowl and heat for 30 second intervals, mixing well between each interval, until completely smooth. Dip each strawberry in the candy melts as far up the green hull as you can get it. Place the dipped strawberry on the wax paper. Once they’re all dipped, use a spoon to drizzle more orange candy for a striped look. Transfer the strawberries to the fridge for 5 minutes to allow the chocolate to set completely.

When the pudding is ready, sprinkle each cup with a layer of Oreo crumbs. Place a dipped strawberry in each, submerging the strawberry about halfway down. Store in the fridge until ready to serve.

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