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Ingredients
- 6 ounces chocolate wafers (store-bought or recipe as follows)
- 2 tablespoons butter melted
- 2 ounces mini chocolate chips
For the Honey Pudding:
- 1/2 cup honey grade A amber
- 5 tablespoons cornstarch
- 2 cups whole milk divided
- 1/4 cup heavy cream
- 1 t-spoon vanilla extract
- Small pinch kosher salt
- 1 tablespoon butter softened
- sugar honeybees for garnish (optional)
Servings:
Instructions
- If you’re making the Chocolate Wafers homemade start with making the dough. You wont need all of it so freeze the log of dough until firm, cut in half and stash one half in the freezer for using later. Bake the wafers as instructed.
- For the pudding, put 1 ¾ cups of the milk in a large pot over medium heat. In the meantime, whisk the cornstarch, heavy cream, remaining ¼ cup of milk and salt together into a smooth, thin paste.
- Once the milk comes to a slight boil, pour in the cornstarch slurry and stir about with a rubber spatula, scraping the bottom and sides of the pan. When it starts to thicken, which should only take another 30 – 60 seconds, turn the heat to low and just heat for another minute or two, until very thick, stirring all the while.
- Pour through a fine-mesh sieve into a heatproof dish (preferably one with a spout, such as a liquid measuring cup), catching any lumps of cornstarch that may have developed. Stir in the honey, softened butter and vanilla extract. Cover the pudding with plastic wrap directly on its surface and chill in the fridge for at least 2 hours.
- Once chilled completely, start to assemble the Honeybees. Crumble the wafers (either by hand directly in a bowl, in a bag with a rolling pin or in the food processor). You want them to be a mix of pretty small bits of chocolate rubble and fine crumbs. Mix in the melted butter and chocolate chips and mix until everything is well combined and the butter has glossed everything.
- Measure out 2-tablespoon amounts of the cookie crumble into the bottom of six 5-ounce clear glasses. Press the crumbs firmly down.
- Next pour in 2-tablespoon amounts of the pudding into each glass (or, half of the total amount of pudding, evenly distributed among the six glasses). Add another 2-tablespoon layer of the cookies on top of the pudding, but do not press, and top off with the remaining 2-tablespoon layers of pudding.
- You can either serve immediately or cover them with plastic wrap and chill so everything can settle together a little more (the latter being more practical because, lets face it, you’re not going to want to do this just before serving, no matter how simple it is). Top with sugar honeybee decorations, if desired, for a little added kitschy cuteness that everyone will love.
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