Fine Cooking (February/March 2014)
Months and months ago, while on a trip to New York City, we dropped into Buvette for dinner.
The meal itself, enjoyed at a cramped but cozy little table, was lovely. But we were especially enamored with dessert: Buvette's decadent chocolate mousse.
It's the kind of dessert we dream about: rich and dark, piled high into a serving dish, with two spoons ready to do some serious damage. We've since made Buvette's chocolate mousse at home, although we've neglected to photograph it so we haven't yet shared it here.
That mousse came to mind while reading the latest Fine Cooking. The current issue features this pudding in its "Repertoire" column, which every month introduces a basic template recipe that's good to have in one's back pocket. This isn't the rich, dreamy mousse from Buvette, but rather a more straightforward chocolate dessert that's closer to pudding you might remember from childhood.
Well, our back pockets are never quite full enough (along with our bellies), so we jumped into our first homemade chocolate pudding attempt.