The BakeHouse

View Original

Dirt and Worms

Amber Flinton

This treat is a true childhood favorite. As a kid, I always loved eating and making this dessert. Back then I used store bought Oreo cookies and jello chocolate pudding mix, but here I’ve substituted my homemade double chocolate cookies for the cookie crumb and a rich from-scratch chocolate pudding. The effect is a whimsical dessert that delicious and fun for all.

Dirt and Worms always reminds me of the spring time, when the earth is wet from spring showers, and the worms appear wriggling in the moist dirt. My kids love hunting for worms in the garden and watching the spring flowers appear after the long winter cold. I’ve added cocoa dusted whipped cream pebbles, mint sprigs, and edible flowers to the treat to recreate those special spring memories. Depending on what flowers you use, they will add a spicy, bitter, or sweet flavor, so if you have a picky eater, be mindful of your flower choice. I used herbaceous and sweet snapdragons; however, if your children are like mine, they’ll get a kick out of eating flowers no matter what they taste like, so the flower flavor profile may not matter too much.

This is a pretty straightforward dessert, but be mindful to leave enough time for chilling and cooling. You can make the cookies the day before or the day of, but make sure you allow them to cool completely before grinding. The pudding also needs at least four hours to chill and set before serving. You can make the cookies and pudding the day before, but wait to top the pudding with cookie crumbs and whipped cream until just before serving.

Dirt and Worms - Serves 6

Equipment:

  • Food processor

  • Fine mesh sieve

  • 6 tea cups, mugs, or serving dishes

  • Stand mixer (optional - for cookies)

  • Handheld electric mixer

  • Piping bag and large round round tip

Ingredients:

  • 3 Double Chocolate Cookies (Recipe)

  • 12 gummy worms

  • 1 large egg + 2 yolks

  • 6 ounces bittersweet chocolate (66-74% cocoa), chopped

  • 2 TBS. unsalted butter, softened

  • 1 tsp. vanilla extract + 1/2 tsp. (for whipped cream)

  • 1/2 cup heavy cream + 3/4 cup (for whipped cream)

  • 2 1/2 cups whole milk

  • 1/3 cup packed brown sugar

  • 2 TBS. cornstarch

  • 2 TBS. cocoa powder

  • 1 TBS. sugar (for whipped cream)

  • 1/4 tsp. kosher salt

  • Fresh mint sprigs, cocoa powder, and edible flowers for garnish

Method:

  1. Bake the Double Chocolate Cookies, and allow them to cool completely.

  2. Make the chocolate pudding. Whisk the egg and egg yolks together in a small mixing bowl and set aside. Combine the chopped chocolate, softened butter, and 1 tsp. vanilla extract in the bowl of the food processor.

  3. In a medium pan heat the milk, 1/2 cup heavy cream, cocoa powder, cornstarch, brown sugar, and salt until boiling. Whisk vigorously, and allow it to boil for 1 to 2 minutes until it starts to thicken. Remove the pan from the heat.

  4. Temper the eggs. Whisk a couple of tablespoons of the hot milk mixture into the eggs. Be sure to whisk continuously. Once the milk is incorporated, continue whisking and adding a few tablespoons at a time until you’ve incorporated about a cup of hot milk. Then transfer the egg mixture to the pan with the remaining hot milk, whisking continuously as you pour. Place the pan back on medium low heat, and cook for several minutes until just below boiling and the liquid thickens. Remove the pan from the heat.

  5. Pour the hot custard through a fine mesh sieve into the food processor. Process until the chocolate is fully melted and incorporated, scraping down the sides as needed.

  6. Place two gummy worms in the bottom of each of the six cups. Then evenly divide the hot pudding mix into the six cups. Put the cups in the refrigerator to chill and set for four hours or overnight.

  7. Just before serving, processed three double chocolate cookies in the food processor until they are a fine crumbly “dirt.” Divide the dirt evenly amongst the tops of each of the six pudding cups.

  8. Make the whipped cream. Combine 3/4 cups whipped cream, 1 TBS. sugar, and 1/2 tsp. vanilla in a large mixing bowl. Use the handheld electric mixer to beat the cream on high until it forms stiff peaks. Fill a piping bag fitted with a large round tip with the whipped cream. Pipe little pebbles onto the crumbly surface of each of the dirt and worms cups. Once you’re happy with your pebbles, dust them with cocoa powder for a rustic, rocky look. Finally, arrange edible flowers and mint sprigs around the surface to finish your dirt and worms garden.

Pudding recipe adapted from The New York Times