Macaroon Pudding - cooking recipe

Ingredients

1/2 cup crumbled macaroons
3 ounces unsweetened chocolate
3 cups whole milk
4 eggs, slightly beaten
1/2 cup sugar
whipped cream, for serving

Preparation

Put 4- 5 macaroon cookies in a plastic bag and crush with a rolling pin until fine.
Using low heat, heat chocolate and milk in a small saucepan.
When chocolate is melted, beat with a small whisk until smooth.
Remove from heat.
In a separate bowl, beat eggs and sugar together until well blended.
Slowly add egg mixture to hot chocolate mixture, whisking constantly and quickly, until completely smooth.
Return pan to stove and cook about 10 minutes- until thick, stirring constantly.
Turn off heat and add macaroon crumbs to pan.
Beat with whisk until smooth and shiny.
Cool slightly.
Pour pudding into a buttered one-quart baking dish.
Refrigerate at least 3 hours.
Top with fresh whipped cream to serve.