Easiest Hanukkah dessert in the history of History!
What you’ll need:
/// 1 and 1/2 cups of chocolate chips (we used Ghirardelli semi-sweet chocolate baking chips)
/// one egg
/// 2/3 cup whole milk
/// two tablespoons of sugar
/// one 1/2 teaspoon of salt
/// whipped cream
/// pretzel sticks of your choice
/// blue and white sprinkles (optional)
/// vegetable oil
/// wax paper
You won’t need an oven for this one, but you will need a microwave and a blender or food processor! Prep time is about an hour and this makes 3-4 servings.
First, pour the milk into a microwave-safe liquid measuring cup and microwave for two minutes. While that’s in the microwave, pulse one cup of the chocolate chips, the egg, two tablespoons of sugar, and a 1/2 teaspoon of salt in your blender to mix. After the milk is hot, start your blender on its lowest setting and pour the milk in slowly. The hot milk will melt the chocolate and cook the egg all in your blender! (I usually let Eva climb up to watch this part, but I don’t let her do the pouring since the milk is very hot.) After all the milk is in, continue blending for about a minute or until the mixture is completely smooth. Pour into cups (we used three small ramekins) and put in the fridge to chill. This is a very rich dessert, so don’t worry about filling the cups all the way!
Now it’s time to make the Star of David toppers. Take 3/4 cups of chocolate chips and pour them into a microwavable bowl. Add a dash of vegetable oil (a tsp if you really have to measure, but you can eyeball here) and microwave for 30 seconds. Stir and continue microwaving in 15 second increments until the mixture has the consistency of hot fudge. If it seems too sticky/thick, you can keep adding vegetable oil in-between heating it up, but don’t add too much. A little oil goes a long way to smoothing out the chocolate and you don’t want to end up with chocolate-flavored oil!
Once the melted chocolate is smooth and you can stir it easily, lay a piece of wax paper on a cutting board and grab some pretzel sticks. Drop a pretzel stick into the chocolate, roll it to coat completely, and then carefully transfer it to the wax paper, trying not to drip or have excess chocolate on the pretzel. Create a Star of David shape by laying down three pretzels in a triangle and then putting three more pretzels on top, being sure all the ends touch.
It turns out that this is a little tricky and I ended up using some small tongs to place the sticks. Eva helped me with the first one, but she couldn’t help but make a mess so ultimately she watched and then when I was done arranging the stars, she was in charge of adding the sprinkles. Note: if the chocolate starts to dry before you add the sprinkles, you can use a small pastry brush (or even a paint brush!) to add another thin layer of melted chocolate to the top right before adding sprinkles.
After the stars are arranged and you’ve sprinkled them, set them in the fridge to cool for an hour.
Once the pots de creme and the Star of David toppers are set, you’re ready to serve. Just top each cup with a dollop of whipped cream and a Star of David and voila! World’s easiest no-bake Hanukkah dessert!