There’s only one thing to turn to as a mood enhancer when us Tadka girls get together after a long gap, having each succumbed to the despair of illnesses alternating with inertia – chocolate. We’d say dessert, but it wouldn’t possibly have the same bearing unless it comprised cocoa. And so one sunny afternoon we huddled together to gorge on a delicious, spicy, homely meal that hit most of the right spots, as we caught up on this, that and the other. We then settled cozily into our alcoves on opposite sides of couches, thumbs twiddling in anticipation for the clock to tick at least a minute or two before we could barge into the kitchen and dive face-down into the lavish depths of rich chocolate pudding waiting for us in the refrigerator. There wasn’t much to be said once we did – just experienced, the way you would a Broadway musical – with all your senses open and in the moment. Figuratively speaking, of course, because coming to think of it: you wouldn’t want to eat this in public.
Intense Chocolate Pudding
- 1/3 cup plus 2 tbsp sugar
- 1/3 cup cocoa powder
- 2½ tbsp cornflour/ cornstarch
- 1/8 tsp salt
- 1¾ cup milk
- ¼ cup cream
- 120gm good quality dark chocolate, chopped
- ½ teaspoon instant coffee
- 1 teaspoon pure vanilla extract
- In a medium, heavy bottom saucepan, stir together the sugar, cocoa, cornflour and salt.
- Place on a low flame and slowly whisk in the milk and cream. Stirring continuously cook for about 10 minutes or until the pudding thickens and starts to bubble on the sides.
- Stir in the dark chocolate and coffee. Once the chocolate melts into the pudding take the pan off the heat.
- Stir in the vanilla.
- Pour the pudding into a jug and then into individual ramekins. Cover with plastic wrap and refrigerate for a few hours.
- Dust with cocoa powder and pile on dollops of whipped cream, if desired. A few chocolate shavings on top would be a lovely finishing touch.
Adapted from here – Alice Medrich’s Chocolate Pudding