Uhm... YUMM

How GOOD do these look!?

CHOCOLATE CARAMEL DREAM CUPS
If your on a quest for an ultimate chocolate experience, make these rich and decadent cookie cups filled with homemade pudding and topped with caramel and warm chocolate ganache.

For the cookie cups:

• 1-1/4 cups finely crushed chocolate wafer cookies
• 1/4 cup sugar3 tablespoons unsalted butter, melted
  To make the crust, in a medium bowl, lightly toss the cookie crumbs, sugar, and butter until combined. Press the mixture with a medium spoon into six 8 oz. paper dixie cups (fill the cups halfway).
  When using a refrigerated or frozen pie filling, chill or freeze crust for 5 to 10 minutes before using.

For chocolate pudding:

• 3 squares unsweetened chocolate (3 ounces)
• 3 cups milk
• 1/4 cup cornstarch
• ½ cup sugar
• 1/4 teaspoon salt
• 1 teaspoons vanilla extract
  In a medium saucepan, cook 2 2/3 cups of the milk with chocolate, stirring until chocolate is melted and milk is scalded. Mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk. Add to scalded milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth.
  Continue cooking for about 5 minutes to thoroughly cook cornstarch. Cool slightly; stir in vanilla and pour into serving dishes. Pour pudding into prepared cups and cool for 10 minutes. Place in the refrigerator for several hours. Remove pudding cups from the refrigerator and top each with a dollop of caramel and a dollop of chocolate ganache. The caramel is a variety that we first discovered on a trip to Montreal. But were able to find a jar recently in the pantry section of Williams-Sonoma.

Chocolate ganache:

• 1 cup heavy whipping cream
• 1 pound semisweet or bittersweet chocolate, coarsely chopped
• 1/4 cup light corn syrup
• 4 tablespoons (½ stick) unsalted butter, softened
• 2 teaspoons vanilla extract
  Place chopped chocolate in a medium-sized, heat proof bowl. Pour cream into a medium saucepan under medium heat and bring to a boil. Remove from heat and pour over chocolate. Shake pan and allow to stand for about 2 minutes. Stir with a whisk until smooth. Add room temperature butter, corn syrup and vanilla and whisk until smooth. Serve warm over cups.