- 1-1/2 cups sugar, divided
- 1/4 cup water
- 3 cups milk
- 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- Pinch of salt
- 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 4 eggs
- 3 egg yolks
- Vegetable cooking spray
- Heat oven to 325°F.
Combine 1 cup sugar and water in small heavy saucepan. Cook over
medium heat, stirring constantly, until mixture comes to a boil. Boil
without stirring until mixture begins to caramelize, about 5 to 10
minutes. If it darkens in one spot, swirl pan around gently until
mixture is a medium caramel color. Immediately pour (about 1
tablespoon) caramel into bottom of twelve ungreased 5-oz. custard cups,
ramekins or foil cupcake cups; set aside.
Combine milk, 1/4 cup sugar, cocoa and salt in medium saucepan,
stirring constantly, until mixture comes to a boil. Remove from heat.
Add chocolate chips; stir until melted and smooth. Set aside.
Beat eggs, egg yolks and remaining 1/4 cup sugar with wire whisk in
large bowl until well blended. Gradually add chocolate mixture; blend
- Lightly spray inside of caramel
filled cups with vegetable cooking spray. Carefully divide custard
mixture over caramel in prepared custard cups. Place cups in one or two
large pans. Pour very hot water into pan to within 1/2-inch of tops of
custard cups. Cover with aluminum foil.
Bake 40 to 50 minutes or until knife inserted in center comes out
clean. Remove from oven to wire rack. Remove foil; cool in water bath
for 30 minutes. Unmold* and serve warm or refrigerate in custard cups
and serve cold. Garnish as desired.
Makes 12 servings
*To serve, run knife around outer edge of cups and invert onto serving plate.