Boozy Dirt Cake with Whiskey Caramel Sauce
User Reviews
0.0
0 reviews
Unrated
Boozy Dirt Cake with Whiskey Caramel Sauce
Report
Boozy dirt cake with whiskey caramel sauce is a delicious adult version of a classic dessert. Alcohol soaked gummy worms, rich chocolate pudding, whiskey caramel sauce, and classic dirt cake topping come together to create one of the best desserts ever. And it's just for the grownups!
Share:
Ingredients
Whiskey Worms
- 12-18 gummy worms 2-3 per serving
- ⅓ cup whiskey
Pots de crème
- 4 large egg yolks
- 2 tablespoons brown sugar packed
- ⅛ teaspoon salt
- 1 ¼ cup heavy whipping cream
- 1 cup whole milk
- 6 ½ oz semi sweet chocolate chips or dark chocolate chips
Whiskey Caramel
- ⅔ cup Mrs. Richardson's Caramel Sauce or equivalent
- 3 tablespoons whiskey
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Dirt Topping
- 25 Oreos original, not double stuffed
- ¼ cup butter
Optional Decorations
- Gravestone Cupcake Toppers
- White Chocolate Skulls Or Semi Sweet or Oreo Filled Skulls
- Black Plastic Spiders
- ½ cup white candy melts
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 12-24 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°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 185-190 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 1-3 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.
White candy skulls
- Melt the white candy coating.
- Fill your skull mold with some of the melted candy, hit the mold against the counter a few times to ensure all air bubbles are brought to the surface. Scrape any excess candy from the mold then chill in the fridge or freezer until solid. Repeat as needed.
Notes
- Use a good quality chocolate such as Ghiradelli. It really makes a difference in this recipe. I tested this recipe using cheap Aldi chocolate chips and could really taste the difference.
- Don't soak the worms for longer than 24 hours. 12-24 hours seems to be the sweet spot for them, otherwise they are a bit soft and more fragile.
- Make sure you are using traditional gummy worms, not sour or sugar-coated ones.
- I HIGHLY recommend using Mrs. Richardson’s Caramel, or another high-quality caramel sauce. The Smucker's brand and others that are similar just are not as good (in my opinion).
- Allow the dirt cake desserts to chill in the refrigerator for at least an hour before serving for layers to set.
- Store in the fridge for up to two days but do not freeze.
Nutrition Information
Show Details
Calories
936kcal
(47%)
Carbohydrates
94g
(31%)
Protein
11g
(22%)
Fat
53g
(82%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
0.4g
Cholesterol
205mg
(68%)
Sodium
493mg
(21%)
Potassium
436mg
(12%)
Fiber
4g
(16%)
Sugar
67g
(134%)
Vitamin A
1234IU
(25%)
Vitamin C
0.4mg
(0%)
Calcium
146mg
(15%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 936 kcal
% Daily Value*
| Calories | 936kcal | 47% |
| Carbohydrates | 94g | 31% |
| Protein | 11g | 22% |
| Fat | 53g | 82% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 205mg | 68% |
| Sodium | 493mg | 21% |
| Potassium | 436mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 67g | 134% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 146mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
