Chocolate Pudding and Pretzels (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 cup pretzels, lightly crushed |
3 tablespoons butter, melted |
1/2 cup sugar, plus 2 tablespoons |
1/2 cup cocoa powder |
2 tablespoons cornstarch |
2 cups milk |
1 egg |
1/4 cup semisweet chocolate chips |
special equipment: 4 (4-ounce) ramekins |
Directions:
1. Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
2. Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.
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