There’s a birthday coming up in our house, and well, we all know how much I LOVE birthdays. So in honour of D’s big day, I wanted to share one of his favourite recipes. Not that he makes it ever, just that he likes to eat it a whole lot.
Yup, chocolate fudge pudding – using just three ingredients. It’s simple. Just like him.
Remember those Pudology pots I was talking about last week? Well, these are kind of a riff on those. All you do is warm up a can of coconut milk, melt in some chocolate, add in your vanilla, pour into whatever mold you want, and let it set. These are super rich and decadent, so if you don’t want to eat a whole bowl full, then you can line a tin with parchment paper (like a square cake tin or casserole dish) and then once everything has set up, cut it into squares instead. I used little ramekin dishes here, but you could use jars, shot glasses or even little espresso mugs. The ones here are probably a bit too full to eat in one sitting so you’d want to go with something a bit smaller. Unless you’re like D and there’s no such thing as too much chocolate…
I picked the darkest chocolate I could find to keep the sugar down, but use whatever your favourite chocolate is – I’d love to try these with Om Bar’s strawberries and cream raw chocolate, or Raw Halo’s Mylk and salted caramel bars, but let’s face it, noone’s that rich. So, I just used bog standard dark chocolate, and added some NDali Vanilla extract. Their powder and vanilla pods are also great and have a really intense, slightly smokey and sweet vanilla flavour, which I love. McCormick’s can do one. No beaver butt over here, thanks.
Back to the birthday thing. Since D is deeply offended by fruit, I decided to switch up the raspberries for some more bday appropriate, fruit free toppings.
- 1 can full fat coconut milk
- 2 cups extra dark chocolate (around 300g), smashed into pieces (or use choc chips)
- 1 tbsp. vanilla extract
- Heat coconut milk over a medium heat, when it starts to warm up, but before it's too hot, add in the broken pieces of chocolate and stir until they are just melted and no more, take the pan off the heat. DON'T LET IT BURN, otherwise the fat will split from the coconut milk and will sit on top of the chocolate and go lumpy. So once the chocolate and coconut milk are smooth, mix in the vanilla, and then pour it into your mold. You'll need around 6-8 small glasses/jars/bowls/ramekins/shot glasses. Otherwise, pour them into a square cake tin or casserole dish lined with parchment paper for cutting squares of fudge. They won't take long to set in the fridge - around an hour or so. Obviously the longer you leave them the harder they'll be. This is great if you want to cut it up into fudge, but if you're serving in a bowl you might want to take them out of the fridge a little while before.
- Top with fruit, cacao nibs, mint, and a sparkler
And because I know you creep on my blog: HBD handsome! I cannot wait to celebrate with you this weekend, but I am going to make you regret telling me that all you want for your bday is chocolate and cake. Also, I hope your passport is up to date.
Or am I?
No I am. But I do have some fun things planned, I promise.
ALSO, on Wednesday we got last minute tickets to see DEATH CAB! Yeah, my inner emo kid was rejoicing. Also, I think Ben Gibbard is the only man who, in 2015, can still pull off an emo flap. Well played sir. Anyway, since then, D hasn’t stopped singing ‘I Will Possess Your Heart’, even though, when you think about it, that’s pretty creepy. But then he is a bit of a creeper, so this is for you babe!
Maybe now you can stop singing it, yeah? P.S. Would it kill the girl in this video to smile ever? I guess maybe she’s just bummed about her heart being commodified?
Oh, and one last thing, check out this article I wrote for Huffington Post about the whole red meat causing cancer thing. Go and give it a share and leave a (nice) comment!