Having never been a chocoholic, I was nevertheless overjoyed to see Mark Bittman's recipe for a vegan chocolate pudding in last week's NY Times. E, however, is an avowed choco-fiend and recently threw out a hint that perhaps I could interrupt the long succession of eggy concoctions which have been emanating from our kitchen with regularity. Could I break the tedium with a chocolate-themed treat now and then?
Fair-haired indeed, Odysseus escaped unscathed from the Lotus-eaters; whoever ate their food - of lotus plant- would banish all thoughts of home and remain in Lotus-land forever. Tennyson described beautifully the state of mind of those who were mesmerized from partaking of the lotus-plant in the Lotos-eaters:
With the chocolate god (or is it Mark Bittman) firmly on my side, I whipped up this Mexican chocolate pudding in no time (using 1/4 less sugar than called for in the recipe and the result still yielded a satisfying sweetness). Unbelievably rich, I found one spoonful enough (seldom the case for me where desserts are concerned). Paired with Keemun Golden Buds -itself with overtones of molasses and chocolate- the tea and pudding serenaded each other, each with its own chocolate-nature to reveal. With E finishing -with alacrity- my bowl of pudding, I nodded off into Lotus-land.