i'm hoping to appeal to all the cooking experience on these boards as i know you won't let me down.
we have guests coming for dinner tonight, one of which has egg allergies. as such, for dessert i decided to go with a simple chocolate pudding that was eggless. specifically smitten kitchen's best chocolate pudding (see here: http://smittenkitchen.com/2008/02/be...olate-pudding/). since the guests are arriving at 7 PM tonight & i won't be home from work until 5:30 or so, i went ahead & made the pudding last night.
i've never cooked pudding in my life. i thought it didn't seem thick enough as it really seemed more like hot chocolate. i hoped, prayed, & all that jazz that it would thicken in the fridge overnight. but to my sinking discovery this morning, it is still like liquid hot chocolate.
my question is whether i can fix this?! DH offered to try to cook it longer to thicken (as he's home this afternoon) but i'm afraid that would change the texture, especially after already being refrigerated.
we already have a quart of heavy cream that i intended to make into sweetened whipped cream for topping the tiny graham crusts + pudding. if i can't fix this, i can conceivably do my fallback chocolate spiced cream from that, throw it into the crusts & garnish with chocolate shavings. but i think that's awful rich.
i called trader joe's to see if their belgian chocolate pudding (which i think is to die for as far as readymade pudding goes) has eggs & it does, so no go on that. i won't have time to do much of anything when i get home as DH is responsible for the pork roast & i'm responsible for the sides & all must be done when guests arrive.
shall i try to salvage or go with plan B (chocolate spiced cream)?!