Milk Chocolate Pudding Bears

Products Used

Ingredients

Whisk together sugar, cocoa powder, cornstarch, and salt in a large saucepan.
Whisk in egg yolks, heavy cream, and milk until well blended.
Cook over medium heat, whisking constantly, for 5 to 8 minutes until mixture is thickened and bubbling.
Continue to cook for 30 seconds as bubbles form over entire surface of pudding.
Remove pan from heat and whisk in butter and milk chocolate until melted and smooth.
Stir in vanilla.
Pour pudding through a fine mesh sieve into a large bowl.
Press a piece of parchment paper or plastic wrap over top of the pudding and refrigerate for at least 4 hours.
Just before serving remove pudding from refrigerator and gently stir.
Pour 2/3 cup pudding into 9 small dessert cups reserving about 1 teaspoon to use for decorating.
Decorate by adding 1 vanilla wafer along the bottom edge of the dessert cup.
Use a dab of reserved pudding to attach 1 candy coated chocolate nose to the top of the vanilla wafer snout.
Set 2 candy eyes just above the nose.
For ears, set 2 chocolate wafers along top edge of dessert cup on either side of the eyes.
Serve immediately.

Dixie Crystals Insight

Recipe created for Dixie Crystals by Beth Jackson Klosterboer at Hungry Happenings.

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