What the heck does that MEAN anyway? It’s one of those saying that everyone has heard but only Etymologists understand. There are so many weird sayings that have been passed on down through the ages. Where the heck did “A little bird told me” come from? I can’t count how many times someone would tattle on me when I was a kid (and I have no idea why. I was an angel- an ANGEL I tell you!) and my mother would tell me that a little bird told her I had done whatever it was I was about to get in trouble for. I…WANT…THAT…DARN…BIRD! I have a frying pan ready for him. Gossiping little piece of feathers got me in more trouble when I was young.
Other sayings make far too much sense. Like ” A fool and his money are soon parted”. We won’t delve too deeply into that one. But…ummm… take my advice. Stay away from Amazon when you’re tired and bored.
Or “A penny for your thoughts”. Am I the only one who thinks that with the state of the economy, that penny is just not cutting it? Offer me a thousand dollars and we’ll talk.
What about “A word to the wise is sufficient”? So if I come up to someone and say ” Monkey” they will know exactly what to do with that sage advice?
Ok, I’m rambling now. Maybe I should be “A (wo)man of few words” and just get to the food huh?
Well, since I still have no oven cause the landlord hasn’t called back, I made chocolate pudding. Deep dark rich and creamy chocolate pudding. Pudding so good you’ll weep. Pudding so creamy…
I’m rambling again aren’t I? Sigh. Here ya go. Deep dark chocolate pudding with a Strawberry sauce.
Deep Dark Chocolate Pudding With Strawberry Couli
- 1 16 oz container frozen strawberries in syrup, thawed
- 1 1/2 cups sugar (can be subbed with splenda)
- 2/3 cup unsweetened cocoa powder, sifted to break up the lumps)
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon instant coffee powder (doesn’t add flavor so much as depth and can be omitted if desired)
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup chocolate chips (can use milk or semi sweet. Milk makes for a milder pudding; semi sweet makes a strong deep chocolate flavor)
- 3 teaspoons vanilla extract
- To make the couli couldn’t be simpler- Dump your container of strawberries, syrup and all, into a blender or the bowl of a food processor. Blend or process until it is a nice puree; maybe 5 seconds. You can either use it as is or slowly whisk 2 tablespoons of cornstarch into it and heat until it is boiling and thickened, then let cool. Either way works.
- In a fairly large saucepan or pot, whisk together the cocoa, sugar, salt and cornstarch. Try to break up any little lumps.
- Slowly whisk in the milk. If you pour it all in at once, you’ll have a time getting all the lumps out. Do it a bit at a time.
- Over medium heat, stirring constantly (go to a wooden spoon now), heat until the mixture is gently boiling and thickened.
- Remove from heat and stir in the chocolate chips and vanilla. Let it sit for about 5 minutes then stir to combine the now melted chips with the pudding mixture. Pour into a large bowl and cover with plastic wrap to prevent a skin from forming. Chill for at least 2 hours.
- When pudding is chilled, whip the one cup of heavy cream. Fold the cream into the pudding mixture until thoroughly combined.
- Spoon a large spoonful of the strawberry couli onto the bottom of your serving bowls. Add chocolate pudding on top of this and then top with more whipped cream (I used chocolate whipped cream because…well… cause I could.) and more couli. This makes five “Oh my God; you expect me to eat all of that?!” sized servings or 10 normal ones. The recipe can be easily halved.
- You can make this pudding up to the point of chilling and then eat as is or with the sauce without folding in the heavy cream but be warned; without the addition of the cream, it is a very heavy dense creamy pudding. The addition of the whipped cream in it lightens it up (as contrary as that may sound lol)