Mmmm… finally, a chocolate dessert. Pure, unadulterated chocolatey goodness.
This week’s Tuesday’s with Dorie recipe was chosen by Melissa of “It’s Melissa’s Kitchen”. My family and neighbors and I thank you, Melissa!
One of these days I'm going to learn to "completely and thoroughly" read a recipe before getting started. When I got done with the final whiz of the pudding in the mixer (food processor proved to be too small), I thought it didn't seem very
chocolatey. I added a little more cocoa but still it was only faintly chocolate. Then as I was cleaning up, I happen upon my bar chocolate... which was supposed to be in the pudding, NOT on the counter. Duh! I melted it and added it... Double DUH!
The verdict? It was very good and very chocolatey. I think I would change up the type of chocolate if I made it again, though.
The recipe calls for bittersweet chocolate, cocoa powder, and only 6 tablespoons sugar. I thought that would probably be too bitter for our milk-chocolate-luvin’ tastebuds, so I used a combination of semi-sweet and bittersweet. I also ended up adding about ½ cup powdered sugar because it was still just a tiny bit bitter. After it chilled for the requisite time, it tasted better.
Next time, I would probably try semi-sweet, and possibly some milk chocolate. I guess it’s hard to overcome a lifetime of eating (and enjoying) good old Hershey’s milk chocolate.
If you'd like to try it, you can find the RECIPE-----> HERE.
Better yet, go buy the book "Baking: From My Home to Yours", by Dorie Greenspan. It's worth it's weight in chocolate, I tell ya!
Stay tuned for next week's TWD adventure... Cherry Rhubarb Cobbler.
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