Mocha custard/Mocha pudding

Our long waiting is almost coming to an end. Spring is around the corner! I can see a lot of activities in our garden, some green growth surfacing by pushing the soil, bunnies hopping and nibbling fresh new grass and twittery birds all over the place.

The other day I saw a marvelous sight out of our family room window, a black bird was performing its courtship dance to charm a female bird. I was spell bound by the beautiful, glistening feathers of the male spread out like a fan and his gentle dance movements. It was once in a life time moment! The poor bird was not successful in wooing his partner and flew away. Better luck next time! My eyes were gifted by sighting yellow warblers and a pair of red cardinals in addition to the moaning doves and robins that flirts past. Watching birds and identifying them is my new hobby.

This weekend was super busy as kids were home for Easter. Time vanished in a snap with lot of fun, chatting and cooking their favourite dishes. I took this as an excuse to make a dessert everyday. Slowly, I was running short of ideas, so I tried this recipe by Martha Stewart, shown on TV and modified it a little. It turned out to be a delicious no egg custard. Mocha being a mix of milk, chocolate and coffee, is appreciated by all at home. We already had too many cakes and this was equally rich so I may put myself to a salad diet for the rest of the week. Next time, I want to use the vegetarian version of gelatine, agar agar that is obtained from algae.

Ingredients

• 1½ tsp gelatine
• 2 cups whole milk
• 2 large chunks of semi sweet chocolate
• ½ cup sugar
• 1½ tbsp instant coffee powder
• ¼ cup water

1. Take warm water in a pan and add gelatine.
2. Wait for 2 minutes for gelatine to bloom and stir it so as to dissolve it.
3. Chop chocolate chunks into smaller bits.
4. Heat milk till warm on low heat and add sugar.
5. Add the dissolved gelatine to it.
6. Then add chocolate to warming milk and stir it.
7. When chocolate has dissolved, add instant coffee powder and stir well.
8. Do not allow the mixture to boil but let it heat thoroughly.
9. Transfer mixture to another container through a sieve to check for undissolved pieces.
10. Pour it in individual parfait cups and cool it in refrigerator for 4 hours or overnight.
11. Serve decorated with whipped cream or cream cheese.

 

 

 

 

 

 

 

 

 

 

Pour the custard mixture in parfait cups.

Refrigerated for 4 hours.

Serve with a dollop of whipped cream. This recipe makes 4 similar cups of lip smacking custard.

 

 

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