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Dark Chocolate Groundhog Day Pudding Cups


1 hour 23 minutes
Skill Level
4 servings

Reliving the same day repeatedly may not be such a bad thing when these delicious chocolaty treats are on the menu!

Ingredients & Directions

Prep Time
15 minutes
8 minutes
Chill Time
1 hour


  • 1 1/4 cups
    milk (550 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1/4 cup
    cornstarch (60 mL)
  • 3
    egg yolks
  • 2 tbsps
    butter, at room temperature (30 mL)
  • 1 1/2 tsps
    vanilla extract (7 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1/2 cup
    double-chocolate cookie crumbs (125 mL)


Equipment Needed 
whisk Whisk
saucepan Saucepan
stovetop Stovetop
ramekins Ramekins
plastic wrap Plastic Wrap
refrigerator Refrigerator

Heat milk, sugar, cocoa powder and cornstarch in medium saucepan set over medium heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture begins to steam and thicken slightly.


Remove from heat; whisk in egg yolks, one at a time, until incorporated. Stir in chocolate chips, butter, vanilla extract and salt until smooth.


Pour mixture evenly into four 1-cup (250 mL) ramekins, clear bowls or serving cups. Cover with plastic wrap; press gently onto pudding to avoid “skin” from forming. Refrigerate for at least 1 hour or overnight until set.


Remove plastic wrap and sprinkle evenly with cookie crumbs before serving.


Top your pudding cup with a “groundhog.” Use your favorite ladyfinger cookie (halved) as the groundhog body. Halve almond slivers; attach 2 halved slivers with melted HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips for “ears,” and HERSHEY’S CHIPITS REESE’S Peanut Butter Chips for “cheeks.” Using melted HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips, pipe eyes and a nose onto each groundhog. Then pipe melted HERSHEY’S CHIPITS White Creme Chips onto groundhogs for teeth or use almond slivers for teeth.