About the silken chocolate pudding...
 

Hi karen (or anybody else who may know). This isn't actually my question, but rather my roomates about this recipe because she liked it so much the two times I have made it so far.

She asked me, but I didnt know the answer,

Would this recipe be able to be made into a chocolate cream pie type thing if a person were to add unflavored gelatin to it?
I was thinking I could add the gelatin to the cream/water/salt mixture after it has heated, and dissolve it. Do you think it would work out? Any idea of how much gelatin would be needed? I was thinking I could use a Basic almond crust...maybe try some pecans for part of the nuts since when I used your recipe for it this way with my pumpkin pie I made it turned out so well. Then i'd just top it with some AS whipped cream.

Excellent idea! :thup: You really impress me Luke. :)

Soften 2 tsp. gelatin in 2 Tbsp. water. And you're right about adding it to the cream and water mixture.

What would be good for the texture is to whip 1 cup of cream and fold it in to the pudding after it cools to room temperature. Then pile it in the crust.

You could also use the chocolate version of the almond crust for extra chocolatey goodness. :)

Any luck with the falafels?

Karen

Thanks again Karen! Sorry for not replying till now, I ended up dashing out of the city for a few days. I'll definately try the pie as you say in the near future then. :)

Oh and yes I tried the falafels yesterday again, and althoguh i did everything exactly the same it turned out great and they held together very well :cool: . I'm guessing maybe I just had a bad batch of tofu the last time.

I made the pie, and it turned out excellent! This is a keeper for sure. :p :thup: