I got a new job!
I’m obligated to reply in a reasonably gracious manner as I’m fully aware that I am very fortunate to have a job in the first place as well as to have secured a new one that will hopefully rescue me from my current, potentially stunting role. However, knowing that I’m still not on the path in life I have always imagined for myself leaves me feeling slightly unfulfilled.
And according to my boyfriend, “the path of soul searching” I’ve described to him is also “the path of homelessness” since this route includes not having a job for a few months while I examine my goals. Alas, I will have to find a way to listen to my inner voice during business reviews and sales pitches instead. At least I saved the “hearing voices” for after the signing of the offer letter…probably wouldn’t have gone over real well during the panel interview.
Honestly, it’s time to start figuring this “life” thing out.
And if I can’t take some time off work to sort out what would most make me happy, I will have to settle for the occasional quiet Saturday afternoon.
While some people may pour a hot bath to sink into and others pour a bottomless glass of red wine to sink into them, I prefer to get intimate with something far more luxurious while I ponder- a velvety dish of mocha pudding.
Through pudding, you can get the cozy relaxation of a bath as well as the addictive nature of the wine, but I suppose that unless you throw some Bailey’s in that whipped cream, you won’t be feeling quite as high as the wine drinkers.
I guess it all depends how “present” you need to be to concoct your game plan.
Smooth and creamy with a cool blend of chocolate and coffee, this pudding nurtures everything inside of you that needs comforting. Its deep, richly satisfying cocoa screams for a visual ying to its yang. Dollop on that vanilla whipped cream and the world is just right….just right for you to dream BIG and make a plan to put it in motion.
Get out of the tub and put down that glass.
Make this pudding plan:
Teeny coffee shards = mega flavor power.
Whisk the cool bowl.
Then the hot pot.
Slowly, so as not to freeze the eggs in fear, introduce the hot to the cool.
Pour into containers to share. Or just leave it all in the pot for yourself…hey, some people have looooooots of soul searching to do.
Meditate pudding-style. Yes, I do recommend eating this during yoga class…just maybe don’t try it during downward dog.
Best Ever Homemade Mocha Pudding
It’s the truth. It’s everything a store pudding isn’t and everything a perfect homestyle puddin’ should be: rich but light, intense in flavor, devilishly creamy and downright irresistible. The coffee persuades the chocolate to become more assertive- to go from flat to deep and in the process gives the smooth concoction a caffeinated note of its own. I must insist on the addition of the fluffy whipped cream topping because that hint of vanilla and sweetness mellows everything together in one perfect dreamy bite.
Pudding adapted from Tyler Florence
- 2 C whole milk
- 1/2 C sugar
- 1/3 C cocoa powder (not dutch processed)
- 4 tsp cornstarch
- 1 tsp instant coffee granules
- 3 egg yolks
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/2 C heavy cream
- 1/4 C powdered sugar
- 1/4 tsp vanilla extract
- In a medium saucepan, whisk together 1 1/2 C of the milk, cocoa, coffee and sugar.
- In a separate, large bowl whisk together the remaining 1/2 C milk, salt, yolks, cornstarch and vanilla. Set aside.
- Place the saucepan over medium high heat until it reaches a simmer. The coffee granules will dissolve into the mixture. Remove from heat.
- A little bit at a time, with furious whisking throughout, add the warm milk mixture to the yolk mixture. This allows the yolks to slowly warm up, without cooking them (and essentially scrambling them- ew).
- When the two are fully combined, pour the liquid back into the saucepan and place over medium high heat while whisking constantly. Allow the mixture to come to a full boil and then lower the temperature slightly to maintain a simmer for 3 minutes.
- Remove from heat and pour pudding into serving containers of your choosing. Cover each with plastic wrap- pushing the wrap completely onto the surface of each pudding so as to not allow any air inside and therefore defending against the dreaded film.
- Allow to cool in refrigerator overnight or for a minimum of 4 hours.
- Before serving, whip heavy cream with a whisk until almost stiff. Add remaining ingredients and whisk until desired consistency is achieved. Top pudding with cream and enjoy!