Chocolate Pudding and Pretzels

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyMedium
1 large handful pretzels, lightly crushed
3 tbsp butter, melted
100g sugar, plus 2 tbsp
60g cocoa powder
2 tbsp cornflour
500ml milk
1 egg
40g semisweet chocolate chips
Special Equipment: 4 (115g) ramekins

Pre-heat oven to 200°C. On a sheet tray, gently toss pretzels, butter and two tablespoons of sugar. Bake until sugar melts and crystallizes on the pretzels, about ten minutes.

Meanwhile, in a medium saucepan, whisk together the cocoa, 100g 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 for at least one hour. To serve, top with pretzels.

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