Dark Chocolate Halloween Pudding … with meringue ghosts and fondant pumpkins on cookie dirt

Dark Chocolate Halloween Pudding with meringue ghosts and fondant pumpkins on cookie dirt. It’s our favourite pudding in yet another avatar. What’s not to love about pudding that comes together with pantry essentials in next to no time! What if I told you the pudding is eggless and gluten free too? All that and more. No refined sugar, and addictive good, it’s a pudding that’s been made often at home.This oat pudding turned out to be very popular and was made several times over when I shared it on Instagram stories. Folk found it addictive, easy to make and comparatively guilt free. Then again, anything chocolate is always popular. The Dark Chocolate Cinnamon Oat Pudding from my previous post was just another version of my original recipe.The pudding was inspired by these beautiful Daniel Wellington watches I was gifted recently. The classic good looks, vintage tans and smooth finish inspired how my puddings looked. I had such a great time bringing these together! It was published in The Hindu a few days ago.The original pudding had walnuts, but this Dark Chocolate Halloween Pudding went fall flavoured with cinnamon to stay in season. I wasn’t too sure cinnamon and chocolate would pair well. Of course I was proved quite wrong. They paired beautifully. The rest of the assembling is quite simple. You can make the meringue ghosts in advance. If you’d like to go completely egg free, skip the meringue ghosts. Maybe use marshmallows, or pipe ghosts out of stiff whipping cream, using chocolate chips as eyes.

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Dark Chocolate Halloween Pudding

And yet another special dessert. This time it's Dark Chocolate Halloween Pudding {Eggless| Refined Sugarfree | Glutenfree}

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6 people

Ingredients

Dark Chocolate Oat Pudding

• 400 g milk
• 200 ml low fat cream
• 30 g cocoa powder
• 1 tsp cinnamon powder
• 35 g quick cooking oats
• 150 g dark couverture chocolate chopped
• 75 g brown sugar
• 30 g honey

Chocolate dirt

• 1 packet chocolate Oreo cookies

Meringue ghosts {makes 6-8 meringue ghosts}

• 1 egg white
• pinch cream of tartar
• 1/4 cup icing sugar
• Few drops orange extract
• Mini chocolate chips

Instructions

Dark Chocolate Oat Pudding

• Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
• Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blend in a food processor until smooth.
• Pour into serving bowls / glasses.
• Cool and then chill for 4-6 hours, preferably overnight.
• Then top with chocolate dirt, meringue ghosts, fondant pumpkins etc

Chocolate dirt

• Place cookies in jar of the blender. Process until fine crumbs form.
• Alternatively, place in Ziploc and crush with rolling pin until it makes a fine crumb mix.

Meringue ghosts

• Preheat the oven to 100°F. Line a cookie sheet with parchment paper.
• Place egg white with cream of tartar in a medium bowl. Beat until the white is mousse like.
• Add the sugar 1 tbsp at a time, and beat on high speed until fir, smooth and glossy. The meringue should hold stiff peaks.
• Spoon it into a piping bag fitted with a round nozzle {or cut a ¼” bit off to give you a ½” hole}
• Pipe out little ghosts onto the parchment paper.
• Place 2 mini chocolate chips on each for eyes.
• Bake for about 1 ½ to 2 hours until firm and crisp.
• Cool completely on cookie tray. Use a required.