David Rash’s Chocolate Honeybees entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Chocolate Honeybees
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For the cookie crumble
  1. 6 ounces chocolate wafer cookies
  2. 2 tablespoons butter, melted
  3. 2 ounces mini chocolate chips
For the honey pudding
  1. 1/2 cup Sue BeeĀ® Clover Honey
  2. 3 egg yolks
  3. 5 tablespoons cornstarch
  4. 2 cups whole milk, divided
  5. 1/4 cup heavy cream
  6. 1 teaspoon vanilla extract
  7. Pinch of salt
  8. 1 tablespoon butter, softened
  9. Sugar honeybees, for garnish (optional)
Instructions
  1. For pudding, pour 1 3/4 cups of the milk in a large pot and heat over medium heat.
  2. In a separate bowl, whisk the cornstarch, heavy cream, remaining 1/4 cup of milk and salt together into a smooth, thin paste.
  3. Once the milk comes to a slight boil, pour in the cornstarch slurry and stir about with a rubber spatula, scraping the bottom and sides of pan. Once it starts to thicken, which should only be another 30-60 seconds, turn heat to low and warm mix for another minute or two, until very thick, stirring all the while.
  4. Pour through a fine-mesh sieve into a heatproof dish (preferably one with a spout, such as a liquid measuring cup), catching any lumps of cornstarch that may have developed.
  5. Stir in the Sue Bee Honey, softened butter and vanilla extract. Cover the pudding with plastic wrap directly on its surface and chill in the fridge for at least 2 hours.
  6. Once chilled completely, assemble the bees.
  7. Crumble the wafers (either by hand directly in a bowl, in a bag with a rolling pin or in the food processor). The should be a mix of small bits of chocolate rubble and fine crumbs.
  8. Mix in the melted butter and chocolate chips until everything is well-combined and the butter has glossed everything.
  9. Measure out 2-tablespoon amounts of the cookie crumble into the bottom of six 5-ounce clear glasses. Press the crumbs firmly down.
  10. Next pour in 2-tablespoon amounts of the pudding into each glass (or half of the total amount of pudding, evenly distributed among the six glasses).
  11. Add another 2-tablespoon layer of the cookies on top of the pudding, but do not press, and top off with the remaining 2-tablespoon layers of pudding.
  12. Either serve immediately or cover glasses with plastic wrap and chill so everything can settle together more.
  13. Top with sugar honeybee decorations, if desired, for added cuteness.
Sue Bee Honey http://suebee.com/