So I want to have fun, lots and lots of fun. I also want to use the knowledge I have to build to new heights. I read about the creations at P*ONG, Per Se, Citizen Cake, etc. and I want to have them, but I also want to make something I could stealthily slip among their fun, whimsical offerings without disappointing the palette. This is a noble first step... it needs work, but it is a good first step. The pudding I used for this is also a fantastic stand-alone item, if you need a spiced pudding...
Anyway, this is an odd, fun recipe. You can make these in individual dishes, one larger dish, martini glasses, plates, whatever you have. Improvise!
3 Strawberry Jelly Filled Donuts
3 Devil's Foodcake Donuts
I left them in the dehydrator overnight, at about 110 degrees or so. You don't have to do this but for me I love the crunchiness and flavor concentration it creates. When they are good and dry, break up the chocolate donuts into fair sized chunks (about eight to twelve pieces per donut). Cut the jelly donuts into quarters, set aside a couple of pieces of the jellies for top-decorations.
Now that that is done, onto the...
Chocolate Pudding (!!!)14 oz can coconut milk
1/2 c water
3 T sugar
4.5 oz good dark chocolate, finely chopped (I used Valhrona and Callebeut)
3 T dutch-processed cocoa powder (I used Sharffen-Berger)
1/4 C Arrowroot starch
1/4 t salt
1 t vanilla
1 t curry powder or spices of choice (I used a bit of freshly ground ginger, vietnamese cinnamon, madras curry powder, chili powder, anise, and nutmeg).
Mix the coconut milk and water together, set aside 1/2 c of this mix. Put the rest of the coconut milk in a sauce pan. Add the sugar and salt. Bring to a simmer over low heat.
Meanwhile whisk together the remaining coconut milk, arrowroot starch, spice blend, and cocoa powder until smooth (I used a blender for this). When the milk-mix has started simmering, take about 1/4 cup to the starch-milk mix and add slowly, stirring all the while until consistent.
Turn the heat down to the lowest setting, and slowly whisk in the starch mix into the simmering liquid. Now whisk the mixture vigorously until the pudding returns to a simmer and thickens up a bit. Remove the saucepan from the heat, keep whisking for another minute. Add the chocolate and vanilla and whisk until smooth.
At this point you can either use the hot, thick mixture to arrange the trifles, or you can put it in a dish and let it cool then arrange your trifles. It comes down to how you want to do it. Given I made my dessert in a dish for people to serve their selves out of, I chose to pour it on hot, rather than letting it set.
The object in the photo is adorned with vegan whipped cream, shaved chocolate, and a marashino cherry. Fresh strawberries would also be a fantastic adornment.