Chocolate pudding with skeleton hands

Ingredients:

Hand-shaped icing

• 2 tbsp. dry egg white
• 2 tablespoons water, plus more if needed
• 1/4 tsp vanilla extract
• 1 cup powdered sugar

Chocolate pudding

• 4 cups whole milk
• 1 cup granulated sugar
• 6 tablespoons cocoa powder
• 1/4 cup cornstarch
• 1/2 tsp salt
• 4 large egg yolks
• 250 g dark chocolate, chopped
• 2 tbsp (30 g) butter
• 2 tsp vanilla extract
• Crushed chocolate cookies, for sprinkling

Preparation:

1. We're doing it "hands”: Line 3 baking sheets with parchment paper. Beat the egg whites and water in a large bowl with an electric mixer on medium speed until medium peaks form, 3 to 4 minutes. Add the vanilla. Gradually whisk in the powdered sugar until the icing is thick and stiff peaks form; add a little water, about 1/2 teaspoon at a time, if the icing is too thick. Spoon into a pastry bag fitted with a 1/4-inch round tip.
   
   Make 6 cm x 4 cm hands on the prepared baking sheets. Draw and fill a 3 cm downward-facing "anchor" triangle. Pipe five fingers. Transfer the remaining icing to a resealable container. Let the "hands" set overnight.
2. Make puddingIn a large saucepan, combine the milk, granulated sugar, cocoa powder, cornstarch, and salt. Heat over medium heat, stirring occasionally, until the mixture thickens slightly, about 15 minutes.
3. Combine the egg yolks in a medium bowl. Gradually whisk about 1/2 cup of warm milk into the egg yolks, then pour the mixture into the saucepan. Continue cooking over medium heat, stirring, until thickened, about 9 minutes. Remove from heat and stir in the chocolate; it should melt and the mixture should become smooth. Stir in the butter and vanilla. Divide the pudding among 12 small cups. Cover with plastic wrap and refrigerate for 2 hours or overnight until firm.
   
   Using a rubber spatula, loosen the "hands" from the parchment paper. Use extra frosting to fill in any broken bones. Carefully insert the hands into the pudding and sprinkle with cookie crumbs.