I pondered all weekend about how I could embellish the chocolate pudding recipe from Dorie Greenspan’s book, “Baking From My Home to Yours”. It seemed such a straightforward dessert, no frills, just a deep dark pudding with two different forms of chocolate, unsweetened cocoa and bittersweet chocolate. I nearly had my mind made up to use Mexican chocolate and a spice such as cinnamon and maybe, add a touch of cayenne for heat. While flipping through Dorie’s cookbook for topping ideas, I stopped at the White Chocolate whipped cream. That would be a great topping for the pudding! I would use the white chocolate with coconut that I used for the Opera Cake and sprinkle toasted coconut over the whipped cream.
“The best laid plans of mice and men often go awry.” And they did! Making the pudding was no problem. I used my hand blender to mix everything as I am not a fan of putting hot liquids in my food processor and with a smaller than 9 cup container, I would have to process the pudding in batches. Making the white chocolate whipped cream using the white chocolate with coconut probably would have turned out well had I not been over zealous whipping the cream and white chocolate mixture. The whipped cream didn’t hold “firm peaks, but quickly went to butter. I had no time or inclination to start over with the whipped cream, so just topped the puddings with the toasted coconut. Maybe it would have been too rich anyway. I saved the white chocolate butter-who knows, it may work with some chocolate muffins or bread.
Melissa of Melissa’s Kitchen chose the Chocolate Pudding for this edition of Tuesdays with Dorie much to the delight of my husband who absolutely loves chocolate pudding. Now when I have to go out of town, I will leave him with a pot of spaghetti sauce and a batch of chocolate pudding. Head over to TWD and check out all the posts on this definitely better homemade chocolate pudding.