Chocolate Pudding and Pretzels

• 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

1. Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar.
2. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
3. Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch.
4. Form a well in the center and slowly whisk in milk over medium heat.
5. This helps prevent the cornstarch from clumping.
6. Bring mixture to a boil to thicken.
7. Remove from heat.
8. In a small bowl, whisk a little of the milk mixture into the egg to temper.
9. Add egg mixture to the pot of milk.
10. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes.
11. Mix in chips until melted and combined well.
12. Pour pudding into ramekins.
13. Chill at least 1 hour.
14. To serve, top with pretzels.

pretzels, butter, sugar, cocoa powder, cornstarch, milk, egg, semisweet chocolate chips, ramekins

Taken from www.foodnetwork.com/recipes/sunny-anderson/chocolate-pudding-and-pretzels-recipe.html (may not work)