For an easy yet decadent Halloween treat, you'll love these mummy pudding cups. Made with the creamiest, richest homemade chocolate pudding, this mummy-themed dessert is perfect for any Halloween celebration.
In a saucepan, whisk together sugar, cocoa powder, cornstarch and espresso powder until well combined.
Over medium heat, add heavy cream and whole milk. Whisk constantly to ensure no lumps form. Bring to a simmer but do not boil.
Turn off the heat. Whisk together the egg yolks and vanilla extract in a small bowl. Ladle in about ¼ cup of the cream mixture into the egg mixture and whisk until combined. Repeat three or four more times.
Add the egg yolk-cream mixture to the saucepan with the remaining heavy cream. Turn to medium heat again and constantly whisk until the mixture thickens and simmers. Do not boil. The mixture won't be as thick as pudding, but it will thicken as it chills.
Turn off the heat again and stir in the diced butter until it melts. Pour the pudding into a bowl and directly cover the surface of the pudding with plastic wrap to prevent a film from forming. Allow to cool and then refrigerate until it sets and chills, about four hours.
Spoon the pudding into your serving cups. Melt the white candy melts according to package directions and pour into a squeeze bottle. Drizzle the candy melts on top of the pudding in a back-and-forth motion. If serving right away, gently place the candy eyes toward the top and serve. If storing the pudding in the refrigerator ahead of serving, cover with plastic wrap, but don't allow the plastic wrap to directly touch the surface of the pudding this time. Add candy eyes right before serving. Enjoy!
You can use natural or Dutch process cocoa powder. The Dutch process will be darker than photographed and tends to have a deeper flavor.
For the candy eyes, I used the jumbo size because I spooned the pudding into martini glasses for larger servings. However, if you'd like to serve the pudding in smaller glasses to get more servings out of a batch for a party, the small size would be better.
You can make the pudding about three to four days ahead of time and store in the refrigerator.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.