We used the first street brand 5.5 oz cups with lids, but mason jars can do the trick perfect for single-serve pies. making these easy to prep and store. Using cups with lids is perfect for a sweet grab-n-go treat!
Ingredients
- Two cups of crushed pretzel twists
- Six tablespoons of butter
- 1 1⁄2 cups sugar, plus two tablespoons
- 1⁄2 cup unsweetened cocoa powder
- 1⁄4 cup corn starch
- 1⁄4 teaspoon Kosher salt
- Two Cups of 2% Milk
- Four egg yolks
- Two teaspoons vanilla
- One cup of Mehadrin Dairy Whipped cream
- dulce de leche or Viennese crunch for topping
Instructions Make a crust
Mix the finely chopped pretzels with four tablespoons of drawn butter and two tablespoons of sugar. Place one tablespoon of crust mix on the bottom of a mini 5.5 oz cup or Mason jar. Set aside.
Construct stuffing for our Milk Chocolate Pretzel Cream In A Cup
Mix sugar, cocoa, cornstarch, and salt in a medium saucepan with a whisk. Add milk and egg yolk and stir. Similar to the thickness of custard, heat over medium to high heat for about 10 minutes until the mixture boils gently and thickens. Remove from heat, add the remaining butter and two tablespoons of vanilla, and stir. Place the jar on the tray for easy transfer. Put about 3/4 of the chocolate cream in each cup and cover with a lid or saran wrap.
Refrigerate for at least 2 hours
Place Viennese crunch, whipped cream spray, and a small amount of dulce de leche on top before serving.
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