Orange Chocolate Pudding faces
Makes 8 servings
¼ cup sugar
¼ tsp salt
9 oranges, washed and dried
¼ cup unsweetened cocoa powder
¼ cup cornstarch
4 cups whole milk, divided
½ cup semisweet-chocolate chips
4 pretzel sticks, broken into halves
1. In a large saucepan, combine the sugar and salt. Zest 1 orange directly into the pan; reserve the orange for another use. Add the cocoa powder and cornstarch and whisk until combined. Still whisking, slowly add 1 cup milk. Whisk until it is smooth.
2. Microwave the remaining 3 cups milk until warm, about 2 minutes. Whisk into the cocoa mixture. Bring to a boil over medium heat, stirring constantly. Let boil for 2 minutes, still stirring. Remove from the heat and add the chocolate chips. Whisk until smooth. Transfer to a bowl and press a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until cold and firm, at least 3 hours and up to 1 day.
3. Meanwhile, cut ½ inch off the tops of the remaining eight oranges. Reserve the tops. Place 1 orange on a cutting board. Run a small knife around the edge of the orange, angling the tip of the blade toward the centre while rotating the fruit, to release the flesh from the rind without cutting through the bottom. Scoop out the flesh and save for another use. Repeat with the remaining oranges.
4. With a black permanent marker, draw faces onto the oranges. Using the tip of a sharp knife, cut out the stem centres from the tops. Insert a pretzel-stick half into each top.
5. Uncover the pudding and whisk until smooth. Divide among the orange cups. Place the tops back on the oranges.