Originally, I wasn’t going to make these split-level puddings. We’re not…how you say…pudding people around my house, and it seemed like a waste of time and energy to make something no one would really eat. But then, my friends, I had a vision.
A vision of adorable mini pudding glasses filled with rich chocolate ganache sloping downward at an artistic angle, a vision of creamy pale green pudding infused with fresh mint leaves, a vision of these pudding glasses topped by the weensiest of chocolate truffles and garnished with more fresh mint leaves. And friends, I had to make this vision a reality. CAN I GET AN AMEN?
Yes, for me, this week was all about style over substance. If we weren’t going to gobble down the pudding, at least we could rhapsodically gaze at it for awhile. Want to recreate my vision? Making the asymetrical ganache layer is dead simple–the hardest part is finding a sturdy way to tilt your glasses/containers so that they can stay at an angle. Sometimes balancing them in an egg carton works. For these glasses, I placed them in a box, leaning against the side, and wedged a book underneath so they wouldn’t fall. Then I piped in the ganache when it was nice and warm and liquidy, and carefully placed the box in the fridge to set the ganache. Once it’s set, you can remove it from the setup and the ganache will stay at an angle in the cups.
I’m a little obsessed with mint right now, so there was no question that the pudding would be infused with fresh mint leaves. The flavor is so subtle yet refreshing, there’s really no comparison with mint extract. And it’s so lovely against the chocolate ganache. I wasn’t sure about coloring the pudding, but the thought of a mint-flavored pale yellow pudding seemed wrong (I guess I’m a literalist) so I added just a smidge of green color and prayed that green pudding wouldn’t be too off-putting.
The extra ganache was rolled into tiny truffles, and some extra mint leaves were used as garnish on top. They were mainly for decoration, but I also liked how they added more chocolate flavor, since the recipe as written provides a lot more pudding than ganache.
And how did they taste? Well, someone–let’s not name names, now–forgot to add the butter to the pudding, so it was a little stiffer and less silky than one would hope. And rubbery pudding, even when paired with nice chocolate ganache, is not so delightful. But the flavors were good, and they looked great, so I guess this counts as a win for the week, once again proving that it’s appearances, not what’s inside, that truly counts.