I think we’re all used to having traditional appetizers and cheese dips at parties, but I haven’t seen anything like this before. The easy part is preparing the pretzel rods. You are buying them and just adding a bit of melted white chocolate and crushed candy canes. You might even enjoy getting your whole family involved in the dipping and rolling process. The more time consuming part will be making this rich pudding, but hopefully you will agree that it will be well worth it.
Chocolate Puddings With White Chocolate and Peppermint-Dipped Pretzels
Put 6 oz. chopped bittersweet chocolate in large bowl, and set a fine-mesh strainer on top; set aside. Whisk 3 large egg yolks and 1 cup whole milk in a large heatproof bowl. Set aside.
In a large heavy-bottomed saucepan, whisk ½ cup granulated sugar, ¼ cup each unsweetened cocoa powder and cornstarch, and ½ tsp. salt. Slowly pour in 3 cups whole milk and whisk until smooth. Bring to a simmer over medium heat, stirring often, until the mixture is starting to steam but not simmer, 5 to 7 minutes. In a slow, steady stream, pour the hot mixture into the egg-milk mixture, whisking constantly.
Pour everything back into the saucepan, and bring the pudding to a boil over medium-high heat. (5 to 7 minutes) Stir constantly! Cook for 2 minutes, stirring nonstop, until the pudding has become thick and is bubbling. Pour through the fine mesh strainer onto the chopped chocolate. Let sit 2 minutes, then whisk until very smooth and stir in 2 tsp. pure vanilla extract. Press a piece of plastic wrap directly on the surface of the pudding, and refrigerate until cold, at least 4 hours and up to overnight.
Divide the pudding between individual serving cups and serve with 12 White Chocolate and Peppermint Dipped Pretzels (recipe follows).
White-Chocolate and Peppermint Dipped Pretzels
Microwave 6 oz. chopped white chocolate in 15 second bursts, stirring in between, until melted. Dip a pretzel rod into the melted chocolate so that the chocolate coats about 2 inches of the pretzel. Wait about 10 seconds, then roll in ¼ cup crushed candy canes. Repeat with 11 more pretzel rods, placing them on a parchment-lined baking sheet as you go. Freeze until the chocolate is solid, about 10 minutes. Store in an airtight container at room temperature for up to 3 days.