Chocolate Dirt Pudding Pots

Ingredients

• 1/2 cup plus 1 tablespoon granulated sugar, divided
• 2/3 cup cocoa powder
• 4 tablespoons cornstarch
• 1/8 teaspoon salt
• 4 cups whole milk
• 2 large eggs
• 6 ounces bittersweet chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract
• 9 ounces chocolate cookies
• Mint sprigs for garnish
• Basil sprigs for garnish

Directions

1. Whisk 1/2 cup sugar with the cocoa, cornstarch, and salt in a medium bowl. Scrape the mixture into a large saucepan, then slowly whisk in the milk until everything is blended. Set the pan over medium heat and warm it until the milk is scalding, stirring now and then.
2. In a medium bowl, whisk the eggs with the remaining tablespoon sugar. Slowly whisk about 1 cup of the hot milk mixture into the eggs, then pour that egg mixture back into the pot with the rest of the milk mixture, whisking as you go. Continue cooking and whisking constantly until it just reaches a boil. Take the pan off the heat, then whisk in the chocolate, butter, and vanilla until the pudding is smooth.
3. Spoon the pudding into a large bowl, press plastic wrap over it, and refrigerate until it is set, about 4 hours.
4. As the pudding chills, pulse the cookies in a food processor until they become fine crumbs. Set aside 3/4 cup crumbs for later.
5. To assemble, spoon about 1/3 cup pudding into each glass. Divide the cookie crumbs that were not reserved among the glasses, then spoon the rest of the pudding over them. Finish each glass with the reserved crumbs, and tuck small herb sprigs into the tops for garnish.