Tuesday, September 25, 2012

Decadent Chocolate Mocha Pudding

In the past week, I've watched the sun rise and set...all from the back end of a cow. I thought with the birth of Maggie Moo, my days facing south were over. But, since the whole purpose of a having a Jersey was for the liquid white gold she would produce, I've spent more time hunched over a cow (and under) than standing upright.

While researching "how to milk" articles, I stumbled across one common statement. Cow's like to be milked.

Sure they do.

Someone forgot to inform Tilly of this little known-only-to-delusional-farmers-fact.

I don't know if Tilly enjoys the slurping sound of a metal machine or not, but I know that she does not enjoy standing in a stanchion. She does not enjoy having her udders washed, even though the water is warm, nor does she like the towel buffing I give her after her mini-bath. The whole process tends to loosen Tilly's bowels and make our usually mild mannered milk cow a little testy. And there never seems to be enough molasses covered grain to soften her mood or stop up her back end.

So, why do I do this twice a day?

Two words. Pud-ding. With all the milk we've been getting, I've only had one thing on my mind. Pudding. And because I'm a sleep-deprived milk-maid with a bruised and slightly smelly ego, it must be chocolate with a coffee twist.

And that is why I'll be watching the sun rise again tomorrow.

From the underside of a somewhat cranky cow.

~Chocolate Pudding~

~The players~
2 large egg yolks
1/2 cup sugar
3 Tb. cornstarch
2 cups whole milk
1 cup half & half, or light cream
5 oz. bittersweet chocolate (I like Trader Joe's 70%)
1 Tb. instant espresso powder
pinch of salt
1 Tb. pure vanilla extract
In a large bowl, whisk together the egg yolks, sugar and cornstarch. They won't whisk smoothly, but that's okay.

Combine the milk, cream or half & half, chocolate, espresso powder, and salt in a saucepan over medium heat and stir until the chocolate melts. Slowly pour the chocolate mixture in the egg mixture, whisking constantly. (You may need a little help here.)

Pour back into the saucepan and place back on medium heat. Continue to whisk until the lumps are gone. Cook until thick, 12-15 minutes. Remove from heat and pour back into bowl, or if you like, individual dessert cups/ramekins. Cover with plastic wrap and refrigerate until set, about 2 hours.
Serve with freshly whipped cream.


Jaclyn Hicks said...

This sounds delicious!

Candy C. said...

Looks like chocolate pudding is going to be on our menu for desert tonight! YUM!! :)

Kim said...

It's on our menu again tonight too! :)

Susan said...

What? Did they conduct a survey of cows? Cows are as different as we are - most 'get used' to milking, but surely not all cows LIKE it. I think they put up with it. I would have to agree, though. I would put up with the backend business for that pudding.

Carolyn Renee said...

Hmmmm....as I haven't skimmed the meager cream from my goat milk, I wonder how it will work with just whole goat milk. Guess I'll be finding out soon as that recipe and picture look too good to not try!

Mountain Home Quilts said...

All I can say is, WOW. That looks so so so so so good! We're milking for a friend two days a week and we have an abundance of milk as well. I'm looking forward to trying this!

Freedom Acres Farm said...

I have a trick to get them to quit going tinkle and poopy while you're milking! You have a 5 gallon bucket VERY close by. And when she starts to do her "duty" (either one) you stick the bucket up under her rear. They don't like that and they stop after just a couple of times. Truly, it works :-) Ask me how I know? LOL