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This rich, creepy dessert is the perfect make-ahead treat for your Halloween party. The boozy Halloween pot de creme dessert is layered with smooth chocolate custard, sweet spiked caramel, Oreo “dirt” and whiskey-soaked gummy worms for a spooky twist on a classic. It’s dark, decadent and lots of fun, with just enough booze to make it feel extra grown up. Each layered glass looks like something from a haunted candy shop and tastes like real Halloween indulgence.
This boozy Halloween pot de creme dessert features whiskey caramel, chocolate custard and Oreo “dirt” with drunken gummy worms on top.
More Halloween favorites include spooky spider pizza, Halloween pasta, panna cotta eyeballs and these Halloween dinner recipes.
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.
Easy Chocolate Pot de Crème Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Gummy worms: Soaked in whiskey for a boozy, chewy garnish.
Whiskey: Used to soak the worms and flavor the caramel sauce.
Egg yolks: Create a smooth, rich base for the pot de creme.
Brown sugar: Adds depth and sweetness to the custard.
Heavy whipping cream: Makes the pot de creme silky and rich.
Whole milk: Helps balance the richness of the cream.
Chocolate chips: Provide the main flavor of the custard layer.
Caramel sauce: Forms a sweet topping enhanced with whiskey and spice.
Cinnamon and salt: Bring warmth and balance to the caramel.
Oreos: Crushed and used for the crunchy “dirt” topping.
Butter: Mixed with Oreos for a sandy crumble texture.
How to Make Halloween Whiskey Pots de Creme
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.
Substitutions and Variations
Make it alcohol free: Skip the whiskey and use apple juice or leave the worms plain.
A differernt alcohol: Try amber or dark rum instead of the whiskey.
Use different chocolate: Milk or dark chocolate chips can be swapped based on taste.
Make it gluten free: Use gluten free chocolate cookies instead of Oreos.
Switch the caramel: Try salted caramel or use a homemade version.
Make Oreo skulls: If you want to make Oreo “skulls” you can press the Oreo crumb mixture into skull molds and chill until set.
Serving Suggestions
With savory Halloween snacks: Enjoy mini charcuterie boards and a spider pizza.
With other sweet treats: Pair with leftover candy brownies, Halloween bark, candy corn peanut butter cookies and boozy dirt cups.
With drinks or shots: Try a black magic cocktail, eyeball jello shots, or glow in the dark coconut rum shots. And be prepared with all your best skull puns because this Halloween dessert is going to be a conversation piece!
How to Store Spooky Pots de Creme
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.
Top Tips
Temper slowly: Whisk constantly to avoid scrambling the eggs.
Strain the custard: For a silky smooth texture, strain before pouring into glasses.
Chill completely: Give it enough time in the fridge to set properly.
Handle worms gently: Whiskey-soaked gummies can tear, so use care when placing them.
Boozy Halloween Pot de Creme FAQs
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.
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.
Halloween Pot de Creme Recipe
Boozy Halloween Pot de Creme Dessert
Equipment
- Saucepan Small
- Fine Mesh Strainer Optional
- Skull Mold Optional
Ingredients
For the Whiskey Worms
- 18 gummy worms, 2 or 3 per serving
- ⅓ Cup whiskey
For the Pots de Crème
- 4 egg yolks
- 2 Tablespoons brown sugar
- ⅛ Teaspoon salt
- 1 ¼ Cups heavy whipping cream
- 1 Cup whole milk
- 6 ½ Ounces chocolate chips, semi-sweet or dark
For the Whiskey Caramel
- ⅔ Cup caramel sauce, I used Mrs Richardson’s
- 3 Tablespoons whiskey
- ¼ Teaspoon cinnamon
- ⅛ Teaspoon salt
For the Dirt Topping
- 25 Oreos, original, not double-stuffed
- ¼ Cup butter, ½ Stick
Instructions
Soak the Gummy Worms
- 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.
Make the Pots de Creme
- 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°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.
- 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°F.
- 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.
Chill Them
- Place in the fridge immediately and let cool for at least 12 hours.
Make the Whiskey Caramel Sauce
- 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.
Make the Oreo Crumbs
- Place the Oreos into a food processor.
- Melt the butter and pour it into the Oreos. Pulse until the Oreos have a sandy texture.
Prepare Oreo Skulls
- Add some of the buttered Oreo crumbs and fill a skull mold with them, pressing firmly. Let chill in a fridge until solid.
Assemble the Desserts
- 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, and serve.
Notes
Strain the custard: For a silky smooth texture, strain before pouring into glasses.
Chill completely: Give it enough time in the fridge to set properly.
Handle worms gently: Whiskey-soaked gummies can tear, so use care when placing them.
Nutrition
The boozy Halloween pot de creme dessert is rich, layered and loaded with spooky charm. From the chocolate custard to the whiskey caramel and crumbly Oreo topping, every layer brings a new texture and flavor. It’s the kind of dessert that feels over the top in the best way. Serve it at your Halloween bash and prepare for compliments from every guest at the table.
Other Recipes to Try
- This fun Eyeball Punch is a ghoulish drink with a spooky surprise!
- You only need a few ingredients for Halloween Snickers Mummy Treats.
- Halloween Antipasto Eyeballs put a creepy-cute spin on a classic party favorite.
- You might also enjoy this spooky Halloween Bruschetta Appetizer.
- Sweet and spooky Halloween Ice Cream is easy to customize!
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.
This is one of my go-to recipes of yours. Thank you!! 🙂
Curious how Amaretto would be instead of whiskey? Not sure how it would taste with Carmel and cinnamon. Please advise.
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.
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.