Yield: 12 servings
12 ounces (2 cups) semisweet or bittersweet chocolate chips or chopped baking chocolate
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
5 cups heavy cream, split
1 teaspoon pure vanilla extract
1 package Oreo cookies crushed
Decorative elements (mini tombstones, zombie hands, bats)
To make the chocolate pudding base:
In the bowl of a food processor, combine the chocolate, salt, sugar and eggs in a food processor or blender and pulse until well mixed. The mixture might look a little granular or curdled; that's ok.
Heat 2 cups heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and pulse to combine.
Move chocolate mixture to a large mixing bowl and fold in 3 cups whipped heavy cream.
Pour into dishes or cups and press plastic wrap directly across the surface to avoid the cream forming a skin. Chill at least an hour. Chocolate pudding mixture can be made several days in advance.
Using a heavy can, wine bottle or rolling pin. Crush Oreos in a gallon sized freezer bag until small crumbs form should resemble dirt.
Top cups of pudding with a gummy worm or two, then an even layer of the Oreo crumbles
Decorate your graveyard cakes with mini pumpkin candies, decorative tombstones, zombie hands or bats)