Recipe courtesy of Sunny Anderson
Chocolate Pudding and Pretzels
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- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 7 g
- Sugar
- 45 g
- Protein
- 13 g
- Cholesterol
- 75 mg
- Sodium
- 767 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 7 g
- Sugar
- 45 g
- Protein
- 13 g
- Cholesterol
- 75 mg
- Sodium
- 767 mg
Ingredients
Directions
- 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.
- 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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