![]() You started in a double-boiler, then a saucepan, then move over to the food processor, then the food processor a second time, then the saucepan again and then the food processor. Of course, I didn’t listen and dove first into a recipe from someone I adore so much, it broke my heart that I hated the recipe. “Some things,” she says when I wax on, conspiring to make my own sourdough starter, yogurt or marshmallows, “are just not worth it.” In her words, it took forever and tasted exactly like the stuff from the box. As she has similar cooking proclivities, one day when my sister and I were young, she set out to replace the My-T-Fine stuff we knew and loved with one she made from scratch. ![]() While these desserts are many wonderful things–pot-de-cremes, pasty creams, souffles–puddings, they are not.Īnd this is the point where I can progress no further in this story without tell you how my mother feels about making chocolate pudding: she thinks it is pointless. They’re made in food processors, they’re hit up with immersion blenders, they’re lightened with whipped egg whites, they’re baked in ramekins in water baths covered with tented foil. Suddenly, the chocolate pudding that your grandmother made for your mother, or your mother made for you has been poshed up with cream and butter and egg yolks. Over the years, as chocolate desserts have gotten more and more decadent, so-called “puddings” have followed suit. You see, chocolate pudding has lost its way. This turned out to be a surprisingly complicated feat. As a bonus, it would be a reasonable recipe to tackle on a weekday night. In short, the kind of thing you’d want to eat with the love of your life without the risk of shortening the length of it. The perfect recipe–the one I sifted through dozens and dozens to find–would be chocolaty but not overly heavy, indulgent but not too rich. And I hate the treadmill.īut chocolate pudding is none of these things. More often than not, after such an evening I find myself too full for even a nightcap, quite tired and, while we are being honest, like I need to spend an hour on the treadmill. My logic was simple: decadent meals and rich desserts are dreamy things but, in my mind, not inherently romantic. I think if I do that, I may up the coconut palm sugar just slightly, as I’m not sure it would be sweet enough for me without the chocolate chips.All I wanted to give you for Valentine’s Day was some chocolate pudding. ![]() I’m nervous, however, about making this with no chocolate chips, but I’d like a lower cal version, so I will try it sometime and see how it compares. ![]() It did thicken up quickly, and tasted delicious!! I used So Delicious Coconut Milk Beverage (2 1/2 cups as directed in the recipe),ġ/4 cup Hersey’s Natural Unsweetened Cocoa Powder It didn’t add the correct calories for several of the ingredients for some reason.Īnd without the chocolate chips, it will be 64 calories per 1/2 cup! So I checked, and it’s 144 now, thank goodness! I’m SO glad that others posted their calorie count on this, because it made me double check the calories that MyFitnessPal recorded when I entered the recipe–holy cow, it tried telling me that one 1/2 cup serving was over 200 calories with the chocolate chips! ![]()
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