Orange Chocolate Pudding Jack O' Lanterns

Orange Chocolate Pudding Jack O'Lanterns
Servings: 8 Prep 45 mins Total Time 3 hrs 45 mins (includes chilling)


  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 9 tangerines, washed and dried (small oranges or mandarins will also work)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 4 cups whole milk, divided
  • 1/2 cup semisweet chocolate chips
  • 4 pretzel sticks, broken in halves

Make It

1. In a large saucepan, combine the sugar and salt. Zest 1 tangerine directly into the pan; reserve the tangerine for another use. Whisk to evenly distribute the zest. Add the cocoa powder and cornstarch and whisk until combined. While whisking, slowly add 1 cup milk. Whisk until smooth.

2. Microwave the remaining 3 cups milk until warm, about 2 minutes. Whisk into the cocoa mixture. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, still stirring. Remove from the heat and add the chocolate chips. Whisk until smooth. Transfer to a bowl and immediately press a piece of plastic wrap directly on the surface of the pudding. Refrigerate until cold and firm, at least 3 hours and up to 1 day.

3. Meanwhile, cut 1/2-inch off the tops of the remaining 8 tangerines. Reserve the tops. Place 1 tangerine on a cutting board. Run a small knife around the edge of 1 tangerine, angling the tip of the blade towards the center while rotating the fruit, to release the flesh from the rind without cutting through the bottom. Use a small spoon to scoop out the remaining flesh, leaving only the rind. Repeat with the remaining tangerines. Save the flesh for snacking or juicing.

4. With a black permanent marker, draw jack o' lantern faces onto the tangerines. Using the tip of a sharp knife, cut out the stem centers from the tops. Stick a pretzel stick half into each top.

5. Uncover the pudding and whisk until smooth. Divide among the tangerine cups. Place the tops back on the tangerines.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 174, Fat, total (g): 8, chol. (mg): 12, sat. fat (g): 4, carb. (g): 25, Monounsaturated fat (g): 2, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 2, sugar (g): 18, pro. (g): 5, vit. A (IU): 199, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 8, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 136, Potassium (mg): 242, calcium (mg): 145, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.