Macaroon Pudding

Directions

1. 1
   Put 4- 5 macaroon cookies in a plastic bag and crush with a rolling pin until fine.
2. 2
   Using low heat, heat chocolate and milk in a small saucepan.
3. 3
   When chocolate is melted, beat with a small whisk until smooth.
4. 4
   Remove from heat.
5. 5
   In a separate bowl, beat eggs and sugar together until well blended.
6. 6
   Slowly add egg mixture to hot chocolate mixture, whisking constantly and quickly, until completely smooth.
7. 7
   Return pan to stove and cook about 10 minutes- until thick, stirring constantly.
8. 8
   Turn off heat and add macaroon crumbs to pan.
9. 9
   Beat with whisk until smooth and shiny.
10. 10
    Cool slightly.
11. 11
    Pour pudding into a buttered one-quart baking dish.
12. 12
    Refrigerate at least 3 hours.
13. 13
    Top with fresh whipped cream to serve.