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I don't know about you, but every time I have a recipe that requires buttermilk (like say the Balsamic Roasted Strawberry Sherbet, I made last week), I always end up with leftovers. Then I'm scrambling to find a recipe to use up the extras.
Luckily the other day, expiration = inspiration. The rich, sweetness of dark chocolate pairs nicely with the tang of the buttermilk. If you like Red Velvet cake, the effect is similar but the tartness is a little punchier. And anytime you can have homemade pudding from pan to bowl in about 20 minutes, especially on a cold snowy day, well, that's a winner for me.