Carrot Patch Pudding Pots

arrot potcs

Makes 4

You’ll Need

  • ½ - ¾ cup chocolate cookie crumbs
  • 2 cups whole milk
  • 2 Tbsp granulated sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp cocoa powder
  • ½ tsp kosher salt
  • ⅔ cup milk chocolate chips
  • 12 strawberries
  • 2 cups orange candy melts
  • 2 tsp canola oil

Prep and Cook

  • Place 4 mini terracotta plant pots on a small baking sheet. If the pots have a hole in the bottom, spoon one tablespoon of cookie crumbs into the pot to cover the hole completely.
  • Whisk together the milk, sugar, cornstarch, cocoa powder, and salt in a large saucepan set over medium heat.
  • Bring the mixture to a boil, stirring constantly, and cook for 1 minute. Remove the pudding from the stove top, and stir in the chocolate chips.

  • Once the chocolate has melted and the pudding is thick ladle it into the pots and cover with plastic wrap, pressing it down into the pudding to prevent a film from forming. Refrigerate for two hours.
  • While the pudding cools, make the strawberry carrots. Line a large baking sheet with parchment paper. Rinse strawberries and dry completely with paper towels. Microwave candy melts and oil in a glass bowl or measuring cup on medium for 1 minute. Stir. Continue melting at the same temperature in 30-second increments (stirring after each) until smooth.
  • Holding a strawberry by the green part, dip into melted candy to cover. Shake off excess and place on prepared pan. Repeat with remaining strawberries.
  • Transfer remaining melted candy to a piping bag or zip top plastic bag. Snip off a small corner and drizzle crosswise over berries. Refrigerate until firm.

  • When you’re ready to eat the pudding, remove the plastic wrap from the pudding and cover the tops with 2-3 tablespoons of chocolate cookie crumbs. Top with a strawberry carrot and serve immediately with extra 'carrots' on the side.


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