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Chocolate pots de creme are a rich and decadent Halloween dessert, designed for those who adore chocolate. It’s creamy, smooth and delicious. The thick caramel boasts cinnamon and whiskey along with a pinch of salt to counter all those sweet flavours. Make this boozy Halloween pot de crème for your upcoming Halloween party. You will find your guests can’t get enough of this wonderfully fun dessert for adults. Everyone loves spooky worms and dirt dessert cups!

Many Halloween desserts are about getting creative and this one is no exception. The chocolate pudding layer, whiskey caramel sauce, crushed Oreo topping, and gummy worms all combine beautifully to make this clever dessert.

More Halloween favorites include spooky spider pizza, these panna cotta eyeballs or any of these Halloween dinner recipes!

Glasses with boozy Halloween worms and dirt.

Why You’ll Love It

Delicious: There is no doubt this dessert is going to taste incredible. How could it not with all the amazing ingredients such as chocolate, caramel and Oreos?
Fun to make: The dessert is fun to put together and you can get creative adding optional decorations. Anything from chocolate skulls to plastic spiders or candy gravestones would work. Just bear in mind you need to start making pot de creme a day ahead, so plan accordingly.
Versatile: Choose from using whiskey or omitting it for an alcohol-free dessert. You might want to make one batch for the grownups and then some alcohol-free ones for the kids. Everyone deserves to taste this perfect dessert.

A spoon scooping a chocolate Halloween dessert.

Chocolate Pot de Crème Ingredients

The pot de creme layer is made using egg yolks, brown sugar, cream, milk, and chocolate chips. The whiskey caramel uses caramel sauce, whiskey, cinnamon, and salt. The fun “dirt” topping combines Oreos and butter. And then you will also need gummy worms and whatever fun decorations or garnishes you want to add.

Ingredients to make a boozy Halloween pot de creme dessert recipe.
Close view of a glass with a chocolate pudding Halloween dessert.

How to Make This Pot de Creme Recipe

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Soak the gummy worms: Let the gummy worms sit in some whiskey in a sealed container.
Start the chocolate mixture: Whisk egg yolks with brown sugar and salt.
Heat the cream: Heat the cream and milk and bring to a simmer.
Add the eggs: Slowly pour the egg mixture into the cream mixture and cook some more.
Mix in the chocolate: Whisk in the chocolate and divide the mixture between the serving glasses.
Chill: Let the chocolate pots de creme sit in the refrigerator overnight.
Make the whiskey caramel sauce: Combine the caramel sauce ingredients and pour on top of the chocolate mixture.
Make the “dirt” topping: Crumble the chocolate cookies in a food processor and add melted butter, then top the desserts with this mixture.
The finishing touches: Decorate each dessert with the whiskey-soaked gummy worms along with any other Halloween-themed garnishes.

Making a boozy Halloween pot de creme worms and dirt recipe.

Chocolate pots de creme are a rich and decadent Halloween dessert, designed for those who adore chocolate. It’s creamy, smooth and delicious. The thick caramel boasts cinnamon and whiskey along with a pinch of salt to counter all those sweet flavours. Make this boozy Halloween pot de crème for your upcoming Halloween party. You will find your guests can’t get enough of this wonderfully fun dessert for adults. Everyone loves spooky worms and dirt dessert cups!

Substitutions and Variations

If you want to make Oreo “skulls” you can press the Oreo crumb mixture into skull molds and chill until set. You can use semi-sweet or dark chocolate chips, or bittersweet chocolate. Sub amber or dark rum or another kind of liquor for the whiskey if you prefer that.

Halloween dessert with skulls and whiskey soaked worms.
Skulls made from oreo crumbs.

What to Serve with Pot de Creme

Since these are great Halloween desserts, you can rustle up a variety of other spooky recipes to serve at your Halloween dinner party as well. These have whiskey in them, so consider serving them with a shot of whiskey on the side. Be prepared with all your best skull puns because this Halloween dessert is going to be a conversation piece!

Overhead view of a chocolate Halloween dessert for adults.
A chocolate Halloween dessert in a wine glass.

How to Store Pots de Cream

Store: These need to be started a day ahead and kept in the refrigerator. You can make them 2 days in advance if you want, so long as you keep them in the fridge. Leftovers will be fine for another day or so too, and should be covered to stop them drying out.
Freeze: This isn’t a good recipe for freezing.

A Halloween party dessert with skulls and worms.

Pot de Creme FAQs

What kind of chocolate is best to use in this spooky cute dessert?

Ghiradelli or another top brand of chocolate is the best choice here, since melted chocolate makes up a lot of the dessert and if you use something cheap or poor quality the difference will be noticeable.

Why did the eggs curdle?

Since the eggs are “tempered” in this recipe (combined with warm ingredients) you might accidentally curdle them. Of course you are making a chocolate custard dessert and not scrambled eggs, so that isn’t the result you will want. If it does happen though, just blend the mixture in a blender and then use it. It will be almost as smooth as if the eggs hadn’t curdled.

Oreo crumbs in a mold make the skulls.
A boozy Halloween dessert for adults.

Halloween Pot de Creme Recipe

5 from 35 votes

Halloween Pot de Creme

By: Bella Bucchiotti
Chocolate pots de creme are a rich and decadent Halloween dessert. Make this boozy Halloween pot de crème for your upcoming Halloween party.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chil Time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 6 4 oz servings

Ingredients 

Whiskey Worms

  • 18 gummy worms, 2 to 3 per serving
  • 1/3 Cup whiskey

Pots de Crème

  • 4 egg yolks
  • 2 Tablespoons brown sugar
  • Teaspoon salt
  • 1 1/4 Cup heavy whipping cream
  • 1 Cup whole milk
  • 6 1/2 Ounces chocolate chips, good quality semi sweet or dark

Whiskey Caramel

  • 2/3 Cup caramel sauce, Mrs. Richardson’s
  • 3 Tablespoons whiskey
  • 1/4 Teaspoon cinnamon
  • 1/8 Teaspoon salt

Dirt Topping

  • 25 oreos, original, not double stuffed
  • 1/4 Cup butter

Instructions 

  • Place the gummy worms into a container with a lid, add the whiskey and mix. Cover the container and let sit on the counter for 12 ot 24 hrs.
  • To make the pots de crème, whisk the 4 egg yolks with the brown sugar and salt in a medium heat safe bowl, set aside.
  • Add the cream and milk to a small saucepan. Heat the cream mixture on medium heat, stirring constantly, until it is simmering rapidly, almost boiling, around 190 degrees F.
  • While whisking the egg yolks vigorously, slowly stream in a couple tablespoons of the hot cream mixture. Once combined, continue the process of whisking vigorously while adding a couple tablespoons of the hot cream at a time until you have added about half of the cream mixture. Then pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Whisk vigorously, then return to heat. Cook the pot de creme for a couple more minutes until it reaches 185 to 190 degrees.
  • Remove from heat and add the chocolate. Whisk until combined then immediately pour into your serving glasses or ramekins. For an extra smooth texture pour the pot de creme through a fine mesh strainer into your serving glasses or ramekins.
  • Place in the fridge immediately and let cool for at least 12 hours.
  • When ready to serve, make the whiskey caramel sauce by combining the caramel, whiskey, cinnamon, and salt and mixing until combined. Pour an even layer over the top of each pots de crème.
  • Place the Oreos into a food processor.
  • Melt the butter and pour into the Oreos. Pulse until the Oreos have become a sandy texture.
  • Top each of the pots de crème with the Oreo butter crumbs.
  • Carefully remove the whiskey soaked worms from their container, be gentle as some may be fragile, and place 1 to 3 worms onto each glass/ramekins.
  • Decorate with additional Halloween decor such as candy skulls/bones or gravestones.
  • Serve and enjoy! Refrigerate leftovers for up to 3 days.

Oreo Skulls

  • Reserve some of the buttered Oreo crumbs and fill a skull mold with them, pressing firmly. Let chill in a fridge until solid. (I recommend adding this to step 9 or 10.)  

Nutrition

Calories: 844kcal | Carbohydrates: 101g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 435mg | Potassium: 362mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1008IU | Vitamin C: 0.4mg | Calcium: 159mg | Iron: 6mg
Like this recipe? Rate and comment below!

Chocolate pot de creme is a great idea for Halloween, because chocolate recipes like this one can be jazzed up for the occasion with Oreo “dirt”, chocolate skulls and more. The whiskey and caramel makes this Halloween dessert even more special.

Other Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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3 Comments

  1. Curious how Amaretto would be instead of whiskey? Not sure how it would taste with Carmel and cinnamon. Please advise.

    1. I have not tried it, but you could omit the cinnamon if you wanted to use amaretto. Another idea that would taste good with amaretto is to make a chocolate sauce instead of the caramel.

  2. 5 stars
    Oh my god this was soooo good! If you like rich desserts and can’t get enough flavors like chocolate, caramel and whiskey, you’re going to love it as much as I did. I actually had a second one it was that good.