Mummy Pudding Cups Recipe
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.
How to Make the Best Mummy Pudding Cups
These adorable mummy pudding cups combine rich, homemade chocolate pudding with a festive Halloween twist that’s both easy and impressive. With their creamy centers and spooky white chocolate wrappings, they’re perfect for seasonal celebrations or anytime you want a decadent dessert that looks as good as it tastes.
The secret to these pudding cups is the silky chocolate pudding made from scratch with cocoa powder, espresso powder for depth, and a luxurious combination of heavy cream and whole milk. While the pudding needs time to chill, the actual cooking process is straightforward and hands-on, making this an ideal make-ahead dessert for entertaining.
The mummy decoration is where the fun comes in—white chocolate drizzles create the perfect wrapping effect, and candy eyes give them that playful, spooky personality. Kids and adults alike will love digging into these chocolate cups, and they’re sure to be the highlight of any Halloween party or autumn gathering.
Mummy Pudding Cups
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.
Ingredients
Pudding
Mummy Decoration
Instructions
Pudding
- 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 1/4 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.
Assembly
- 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 to create the mummy wrapping effect.
- 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. Add candy eyes right before serving.
Notes
- The cocoa powder quality will affect the richness of the pudding.
- Ensure the cream mixture reaches the correct temperature to properly cook the egg yolks.
- The pudding can be made up to 4 hours ahead and refrigerated until serving.