Since I'm still eating through holiday leftovers, I thought dessert might be a good thing to make today. Both the pudding and chocolate sauce recipes are from (what is turning out to be) my new favorite cookbook, Modern Sauces by Martha Holmberg.
I halved the pudding recipe (thus making two cups instead of four) and modified it by adding 3 cardamom pods to the rice/milk mixture while over heat.
I made the full chocolate sauce recipe, but with the following modifications: I used coconut milk powder instead of coconut milk. Since this was mixed with water, I think that it thinned out the sauce more than regular coconut like would have. I also used 70% chocolate, which had already been melted once. I think that between these two factors, the sauce was ultimately too thin. I added another 1oz of chocolate and adjusted the seasoning by putting an additional 1/2 tsp curry powder and 1/4 tsp cayenne pepper into a tea bag and steeping it in the sauce for an additional 15 minutes. Straining the whole thing through a chinois finally gave me the result I wanted.
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