This easy Small Batch of Little Boy Dirt Cups will win the hearts of all the little boys in your life! And even better they can help you make it! Our boys love chocolate, they love Oreos and they love worms, so naturally, they love these easy Small Batch of Little Boy Dirt Cups.
Tips on how to make the Small Batch Little Boy Dirt Cups
- Break up the chocolate cookies or Oreos in a gallon bag with a rolling pin. This is a great job for little hands.
- The pudding will keep in the refrigerator for two to three days. I like to add the chocolate cookies right before serving so they don’t get soft.
- The worms are optional!
Ingredient List
Whole Milk
Cocoa Powder
Cornstarch
Egg Yolks
Vanilla
Salt
Chocolate cookies such as Oreos
Worm gummies
How to make the Small Batch Little Boy Dirt Worm Cups
Begin by making your pudding, by combining the 3/4 cup of milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/4 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.
Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 3 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
While the pudding is setting, place Oreos in a bag and crush with a rolling pin.
Once chilled and ready to serve top the pudding with crushed Oreos and worms.
Small Batch Little Boy Dirt Cups
- 3/4 cup Whole Milk
- 1/4 cup sugar
- 2 tbsp coco powder (plus 3 1/2 tsp)
- 2 tsp cornstach
- 2 egg yolks
- 1 tsp vanilla
Chocoloate Cookie Topping
- 10 Chocolate Cookies, such as Oreos
- Gummy Sour Worms
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Begin by making your pudding, by combining the ¾ cup of milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
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Meanwhile, whisk the remaining 1/4 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
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Pour the pudding into 3 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
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While the pudding is setting, place Oreos in a bag and crush with rolling pin.
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Once ready to serve top the pudding with crushed Oreos and worms.
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