Malted Chocolate Pretzel Icebox Cups
Cool chocolate pudding, malted cream, and salty pretzel crunch layer into an easy no-bake dessert.
Prep: 25 · Cook: 10 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (147 reviews)
INSPIRED BY
An original no-bake nod to chocolate malt shop desserts, with pretzels for the salty counterpoint.
Story
Casey keeps these cups in the back pocket for nights when cake sounds like too much work. The pudding is rich, the malted cream is cloud-soft, and the pretzels make sure every spoonful has a little crunch. Small glasses make the layers look fancy without asking you to frost anything. Chill them before dinner and dessert is already handled.
By Casey
Ingredients
- 4 oz semisweet chocolate, chopped
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp kosher salt
- 2 cups whole milk
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/3 cup malted milk powder
- 1 cup heavy cream
- 1 1/2 cups mini pretzels, crushed
- 2 tbsp melted butter
- 2 tbsp brown sugar
Instructions
- Whisk sugar, cornstarch, and salt in a saucepan, then slowly whisk in milk and egg yolks.
- Cook over medium heat, whisking constantly, until thick and bubbling, about 6 minutes.
- Remove from the heat, add chocolate and vanilla, and whisk until the pudding is smooth.
- Stir crushed pretzels, melted butter, and brown sugar in a small skillet, cook until fragrant, then cool completely.
- Whip cream with malted milk powder until soft peaks form.
- Layer pudding, malted cream, and pretzel crunch in six small cups, then chill at least 30 minutes before serving.
Chef Tips
- Whisk constantly once the pudding is on the heat so the egg yolks stay smooth.
- Cool the pretzel crunch fully before layering or it will melt the cream.
- For a stronger malt flavor, add another tablespoon of malted milk powder to the whipped cream.
- Make the cups up to 8 hours ahead, adding the crunch at the last minute for maximum snap.
Cook's Notes
- Press plastic wrap directly on leftover pudding to prevent a skin.
- Crush the pretzels into a mix of fine crumbs and chunky bits.
- For a party, assemble the pudding and cream early, then add crunch before serving.
- Store covered in the refrigerator up to 2 days.