Naughty isn’t it? Well, the way I see it is, we’re all too far along on this countdown to Christmas, that technically, there’s no point in being on our best behaviour. So why not start the party early?
This particular dessert is one that I’ve tweaked from Aparna Jain’s Cookbook called The Sood Family Cookbook. I HIGHLY recommend this, because not only are the recipes absolutely failproof, the illustrations are on point.
My recipe is more of an addition and tweak to the recipe here, because what is cooking but another form of experimenting and expression. Particularly if it’s got some ingredients that will surely give the dish a good kick (wink wink).
Ingredients (serves 2)
4 tbsp cocoa powder
1 cup milk
1/4 cup water
2 tbsp cornflour
1/2 cup sugar
1/4 cup rum (optional, but really, it wouldn’t be a mousse fit for a mistress without this, would it?)
1 tbsp peanut butter (an optional substitute to rum)
assorted nuts and dried fruit (because why the hell not?)
- Mix the cocoa powder in the milk, making sure there are no lumps in a mixing bowl that will just fit your saucepan.
- In a separate bowl, mix the cornflour, sugar and water until the sugar dissolves.
- Fill your saucepan to an inch high with regular water and put the bowl with the cocoa powder and milk into the saucepan, ensuring that the bowl isn’t submerged in the water, but just about kisses the surface.
- Heat your saucepan and stir the milk and cocoa until bubbles begin to form at the edge of the bowl.
- Add the cornflour mix at this stage and stir like crazy, because the cornflour is going to thicken the milk very fast and burn if you’re not paying attention.
- Once the mixture thickens to a jelly like consistency, turn the heat off and whisk the mixture a little more to release some of the heat.
- Take the bowl out of the saucepan and add your generous dollop of magic – rum/ peanut butter/ assorted nuts and dried fruit.
- Transfer them to serving bowls and let it cool and set. You can eat this right away or eat it chilled. You can even eat it with these homemade watermelon seed meringue wafers. (Recipe at the bottom!)
For the watermelon seed meringue wafer – Toast 1/3 cup of watermelon seeds in an oven at 180 degrees Celsius for 10 minutes. Beat 3 egg whites with 1 tbsp of sugar until stiff (for the sake of your arm not screaming with pain, I strongly suggest investing in an electric mixer). Once your seeds are toasted and cooled, grind them with 1/2 a cup of sugar until powdered finely. Fold in the flour with the whites and add 1 tsp of vanilla essence, mixing gently. Spoon dollops of the mixed batter on to a baking tray and bake at 160 degrees for 30 minutes.
Keep a watchful eye on the milk and cornflour mixture because things can escalate very quickly.
Don’t stop stirring. Ever. You have been warned.