I went on vacation. One whole glorious week of biking, zooing, reading, sight-seeing, visiting breweries and wineries, and drinking what was purchased at said establishments. And most importantly-relaxing on the beach in the beautiful sunshine. With friends! All while making sure a toddler didn’t run off into the ocean. It was fantastic.
We cooked at our rental house most nights–and by we, I mean our friend cooked for all of us. In my guilt about not stepping it up more in the chef department I offered up some Chocolate Kahlua Pudding. I don’t think it made up for all of the grilled pizza and chicken and swordfish and scallops, but we do what we can.
And since returning from that vacation we have literally been running around (seriously, I’m pretty sure I did some sprinting as soon as we pulled back into our driveway to get ready to pull back out of the driveway) and I’m ready for another. Though we’ll have to wait until next year…
Adapted from 101 Cookbooks
16 oz. chocolate chips
1 1/2 cups heavy cream
1/2 cup Kahlua
For whipped cream:
1 cup heavy cream
1/4 cup Kahlua
Melt the chocolate chips in a double boiler on the stove. Or, if you’re on vacation and can’t find the right tools to make a double boiler, heat in the microwave in 30 second intervals, stirring in between each time.
Heat the heavy cream and Kahlua in a medium pan until very hot, but not boiling. Pour the melted chocolate into the cream and stir, stir, stir, stir or whisk, whisk, whisk, whisk until completely combined.
Keep all the mixture in one bowl or pour into an attractive serving dish to be scooped out later, or pour into individual ramekins, dessert bowls, or cocktail glasses. Cover with plastic wrap and place in the refrigerator for several hours or overnight.
Using a hand or stand mixer, beat 1 cup of whipped cream with 1/4 cup of kahlua until it forms stiff peaks. Serve over the pudding and garnish with chocolate chips, cocoa powder, or fresh fruit.