When Death by Chocolate was declared the January theme for the Sweet Adventures Blog Hop, I couldn’t help but be enthusiastic. Chocolate is almost as good as having a blank canvas – it’s full of possibilities and potential.
My first instinct was to bake. But I had to be real and think about what I really wanted to make and eat on a warm Sydney night. Ice cream crossed my mind, but then I got all sentimental.
There are some things that you don’t realize you’ll miss until you don’t have them anymore. I’ll spare you a relevant song quote, but it’s true. I never would have thought I would miss the New York subway system or the Avenue A Key Foods, but there you are.
And then, there are some things that you anticipate missing. You know at some point in the future you won’t have this thing at your fingertips and you’ll be bummed out about it. Usually when this thought of missing something in the future crosses your mind, you are presently enjoying that very thing, minimizing the impact of the feeling.
Let me illustrate this rambling session with some examples of things from America that I have anticipated missing, that have now become well and truly missed:
- My friends
- My family
- Our E4th Street apartment
- Fresh-caught fish from my Dad
- Franks Red Hot Sauce
- Trader Joe’s
- Chipotle Tabasco Sauce
- Whole Foods
- Tapeo 29, favorite date-night and boozy brunch spot
- Jello pudding cups
I’ve always known the pudding would be an issue. The lack of chocolate pudding (or puddin’, if you prefer) in my life lately does not go unnoticed. This recipe (from fellow blog-hopper and former New Yorker, JJ at 84th & 3rd) is perfect. It’s simple, has a much better ingredient list than the Jello brand, and best of all: it tastes and feels just like the pudding I miss a little bit.
Don’t even get me started on the fact that pudding actually means something else entirely in Australian dessert language – I don’t want to talk about it. Not now. Now, we eat chocolate pudding, raspberry and hazelnut parfaits!
P.s. Thank you for kindly ignoring the fact that there are two different types of hot sauce on that condensed list. I have a problem.
Serves 4 (recipe adapted slightly from 84th & 3rd)
- 1/3 cup of cocoa powder
- 1/4 cup of sugar
- pinch sea salt
- 2 cups of milk, divided
- 2 tablespoons brewed espresso
- 1 tsp vanilla
- 2 Tbsp cornflour
Parfait layers (optional)
- Crushed cookie
- Chopped hazelnuts
- Frozen raspberries
- Toasted coconut
Place sugar, cocoa and salt into a medium saucepan and whisk together.
Whisk in 1/4 cup of the milk into the dry ingredients until smooth. Add another 1 1/2 cups of milk and the espresso, whisk to combine. Bring to a boil over medium low heat, then reduce immediately to a simmer.
Stir corn flour and vanilla into remaining 1/4 cup of milk until smooth, pour into simmering chocolate mixture and whisk gently for 4 1/2 minutes. Pudding will thicken further as it cools.
Pour hot pudding into a medium heat proof bowl. Refrigerate until cool.
Once cooled, make it a parfait by placing cookie, hazelnuts, toasted coconut and raspberries in the bottom of your serving cup and spooning the pudding over it. Create as many layers as you’d like or simply top off your glass with more of the same elements.
Other ideas for parfait layers:
- Sliced banana
- Whipped cream
- Ice cream
- Peanut Butter
- Chopped peppermint patties
- Dried cherries
For more chocolatey goodness, head over to the Sweet Adventures Death by Chocolate Blog Hop page at the Hungry Australian.