(Jennie is a guest blogger from One Sweet Mess.)
These Cookies & Cream Pudding Cups are every chocolate lover’s dream, and they’re just in time for your Valentine’s Day celebrations.
Chocolate is, and always has been, the Valentine’s Day mascot. It’s what everyone wants and craves, which is why you see it lining the shelves of almost every store that sells food. I’m not a fan of playing Russian roulette when it comes to my chocolate, which is why I tend to stray away from the multitudes of chocolate boxes that make their yearly appearance right before Valentine’s Day.
I prefer to know exactly what it is I’m stuffing into my mouth rather than risk having to spit the mystery subject out because it was stuffed with something the color of gangrene. I’m sure most of you have had the same unfortunate experience.
There’s no mystery when it comes to pudding. These Cookies & Cream Pudding Cups are made with an easy-to-make homemade chocolate pudding recipe that gets layered with Oreo cookie crumbles and topped with homemade vanilla bean whipped cream. If you can operate a whisk, then you can make this recipe (it’s that easy). If you want to drop a step and make this recipe even easier to whip up, you can use store-bought whipped cream instead. Either way, these pudding cups are delicious.
Notes: If you don’t have coffee extract handy, you can add 1 teaspoon of instant coffee or espresso powder to the pot with the dry ingredients. Or, you can replace the coffee extract with an additional ½-teaspoon of vanilla extract.
Four ounces of semi-sweet chocolate chips will also work in the recipe.
If you don’t have vanilla bean paste handy for the whipped cream, you can substitute ½-teaspoon of vanilla extract.
I prefer to assemble the pudding cups directly before serving so the cookies remain crunchy. You can make the cups up ahead of time and keep them stored in the refrigerator, but the cookies will become soft.