For the Chocolate Pudding:

• 1/3 cup raw cacao powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 cups whole milk, divided
• 2 Nellie's Free Range Eggs, yolks only
• 1 ripe banana, mashed

For the Toppings

• 10 chocolate sandwich cookies, filling removed and crushed
• Halloween candies

To make the Chocolate Pudding:

• Sift cacao powder and corn starch into a bowl to remove any lumps. Add salt and stir to combine.
• Add maple syrup, vanilla extract, 1 cup of milk, and egg yolks to dry ingredients. Whisk until fully combined.
• Pour the remaining 2 cups of milk into a pot and bring to a boil.
• Once milk is boiling, scoop 1/4 cup of the hot milk from the pot and slowly pour it into the egg mixture while whisking constantly. This step will temper the egg yolks and prevent overcooking.
• Slowly pour the tempered egg mixture into the pot while whisking. Bring to a boil over medium heat and continue to whisk. Once the mixture starts bubbling, cook for an additional minute or two until thickened, whisking constantly.

• Remove from the heat, then add mashed bananas and whisk to combine. Let cool.

  To Assemble the Cups:

• Divide cooled pudding between 2 glass cups, leaving about 1/2" of room on top. Top with crushed chocolate cookies and decorate with Halloween candies.
• Transfer pudding cups to the refrigerator and let cool until chilled before serving.

Nellie’s Notes:

Not a fan of chocolate sandwich cookies and seasonal candies? Mix things up by swapping the dirt and creepy crawly candies for crushed graham crackers and cupcake toppers for any occassion!