Hot Chocolate Pudding with Oogie Boogie Frozen Whip

I don’t know about you guys, but there are few things I hate more than being cold.  Hell is known for its balmy warm temperatures, so I often find myself experiencing stronger than usual homesickness come every winter I’m here topside with you meatbags.  I’m sorry, but for those of you who say that the Devil is the master of torture…I’ll be honest and tell you right now, as devious as he is…he has had nothing to do with winter sports.  That’s all you humans….with your masochistic obsession with strapping sticks and boards to your feet and throwing yourselves down mountains at stupid speeds.  No thank you. I’ll be in the lodge…cuddled up as close to the fire as I can get without arousing suspicion…

Speaking of keeping warm, when I’m really chilled, nothing gets me purring quite like a bowl of steaming hot chocolate pudding topped with a dollop of frosty cold Oogie Boogie shaped frozen whipped cream.  Now that’s a little bit of cold I can happily handle…and because it’s the holiday season…of COURSE, it’s Oogie Boogie shaped, in honor of my favorite seasonal feature film, The Nightmare Before Christmas.

To make your own steaming bowl of hot chocolate pudding with Oogie Boogie whipped cream you will need a few ingredients including one on our list that’s highlighted in blue.  Yes, that’s an affiliate link and it helps me keep this website afloat!  To read all about my disclosure, please visit here.

Now, like I said, you will need:

• 2 cups heavy whipping cream
• 1/2 cup sugar, divided
• 1 teaspoon vanilla extract, divided
• Neon green food coloring
• 2 cups whole milk
• 1 cup half and half
• 2 tablespoons cornstarch
• 8 oz. bittersweet chocolate chips
• 1 teaspoon activated charcoal powder* or black food coloring (optional)
• Pinch of sea salt
• Black gel cookie frosting
• Candy bug sprinkles

You’ll also need:

• Mixing bowl
• Electric mixer with a whisk attachment
• Waxed paper
• Cookie sheet
• Pencil or sharpie pen
• Cups or bowls you’ll be serving your pudding in
• Spatula

Before we get started, I do want to point out that the addition of the black charcoal or black food coloring is purely for aesthetics and not a required ingredient.  As we’ve discussed in the past, activated charcoal is a medical binder that can cause problems when taken in conjunction with certain medications and you should always consult a medical professional before consuming it…  As for the black food coloring, well, all that’ll do is turn your poo weird colors, so it won’t hurt my feelings if you decide to skip that step.  The added black color just kicks up the inky darkness of the pudding and in my opinion, really sets off the electric green of our Oogie Boogie frozen whipped cream topper.

Okay, onto the recipe!

The first thing we have to do is make our frozen Oogie Boogie whipped cream toppers.  In a large mixing bowl, combine your 2 cups of heavy whipping cream with ¼ cup of your sugar and ½ teaspoon of the vanilla.  Add in your neon green food coloring until you’re happy with the color.

Using an electric mixer with a whisk attachment, whisk your heavy cream mixture until it doubles in size and holds a stiff peak.

Line a cookie sheet with a piece of waxed paper and turn one of the cups you’ll be serving your hot chocolate pudding in upside down.  Trace around the edge of the cup onto the wax paper using your pencil or your sharpie.  This will be the template for the base of your Oogie Boogie whipped cream.  Repeat this process until you have four templates.

Turn your waxed paper over so the marker/pencil side is down. You should still be able to see the template through the paper.

Transfer your whipped green cream to a piping or pastry bag and pipe a pile of whipped cream into a rough cone shape using the templates we just made as a guide for how wide to make the base.

Using a knife, smooth your whipped cream into an “Oogie Boogie” shape, making sure to include a slash along the bottom for his mouth.

Pop your Oogie Boogie whipped cream piles into the freezer for at least 30 minutes.

While those are chilling, let’s make the pudding!

In a medium-sized saucepan, combine your whole milk with your half and half.  Sprinkle your cornstarch over top and whisk until it’s completely combined and there are no hidden lumps of cornstarch.Add in ¼ cup of your sugar, your chopped bittersweet chocolate, charcoal powder (or black food coloring), ¼ teaspoon of your vanilla extract and your pinch of sea salt.

Over medium-low heat, cook until all your chocolate is melted and the mixture thickens…and keep an eye on it!  At first, it will seem like it’s never going to thicken and then suddenly it’s thick and rich and perfect, but don’t let it go too long or it will over-thicken and you’ll end up with super rich library paste.  If it’s too thick for your tastes, add in a little more whole milk, ¼ of a cup at a time until you’re happy with the texture.

Remove from the heat and immediately spoon into your serving bowls.

Allow to sit for about 5 minutes.

While your pudding is sitting and resting, go grab your Oogie Boogie frozen whipped cream toppers.   Use your gel frosting to pipe on eyes and a mouth.

Carefully, using your spatula, remove your Oogie Boogie frozen whipped cream toppers from the wax paper and place on top of your hot pudding.  Embellish with some bug sprinkles and serve immediately!

The best part about this dessert is the contrast between the piping hot pudding and the icy cold whipped cream.  The pudding will start to melt the cream and the smooth dairy flavor of your homemade whipped cream is the absolute perfect accompaniment to the insanely decadent chocolate flavor.  Be warned, however, this treat is incredibly rich and for the sake of your lower GI, you should probably limit yourself to a reasonably sized serving of about ¾ a cup or so.

Stay warm my dark hearted little babies and as always…

Bone appetite!

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