Begin with Chocolate

There is so much to say for beginnings.. And, right ones, at that. 

But, they are tenuous things aren't they? I mean, how do you know what is the right way to start? Do you go by the correctness of precedence and established norms? Or, do you go with how you feel it should be? Mind or heart? In this day of everyday's disruptive forces, which, are all considered inventive and innovative, it feels as if  there is no wrong!

Perceptibly, there is more risk-taking happening around the world. Say what you want about the age of the millennials, and, they have been adored and maligned in equal parts, the the post-2012 era is significantly more assured, passionate and self-aware than ever before. We have more choices, than ever before, as also the option to be a slave to or master of them as much as of life. And, yet, often when I look around I realize that much of life seems to go on as is.

The cycle of everyday seems that seemed to be on pause for the Holiday season, will resume in it's full repression starting Monday. Offices, schools, employees, employers, students, teachers, workers, homemakers, all will fall in step with routines, to-do lists, deadlines, deliverables, assignments, home works, commercialism, trade. 

Somehow, amidst all that needs-to-be-done stuff, we must try and muster energy and time for the wants, desires, loves, lusts, happiness, joys, support, comfort, and other things that make life! Does that not seem odd? Should it not be the other way around?

Why after so many years of civilization, are we still shackled? Why are we blindly ridden by external perceptions, past glories, someone else's expectations and desires? Why are we still asleep within ourselves?

I don't know the answers to these questions, although, I ponder about them, a lot. Then, amidst what I thought was an objective reflection on our society, I realized that I am no shining example of the contrary either. I was, indeed, startled by this self-revelation. After all, I prided myself to be individualistic to the point of selfish, to be determined against the face of the should-bes, to be driven by real needs rather than perceived.

Yet, I fail, as we all do. I am, I realized, as much a slave of convention as I promised myself not to be. I am, I realized, as much afraid even as I proclaimed be brave. Ah! but, I am human after all :).

The good thing about being human and realizing all this is that one has choice.. To be or not to be. True, I cannot change everything, not all at once. But, I can actively choose to do one thing differently than I did before, at a time. I can make a difference, if only to myself and that I know will ripple out beyond. And, perhaps, that may or may not make a lasting impact for the better. But, I know I will have chosen life over routine then. 

And, that is my resolution for this year! To make small changes within me that lets me to choose Life.

What do you resolve to do? 

This Rose Chocolate Pudding Mousse is one of the easiest and awesome desserts I have made with chocolate and one choice I will repeat ad infinitum. It is pure perfection and always a great beginning, middle or end! Scented ever so mildly with rose water and with a delight of ripe banana slices hidden beneath the luxurious swirls of mousse, I say, start the day with it!


Rose Chocolate Pudding Mousse

3 T butter

2 T Dutch processed cocoa

2 T chopped bittersweet chocolate

3 T raw cane sugar

1 egg

1/2 cup heavy cream

2 T powdered sugar

1 tsp rose water

Rose petals and sea salt for garnish

Over a double boiler, melt butter, cocoa, sugar and chocolate to a shiny liquid.

Remove from heat, crack the egg into the liquid mixture and quickly whisk vigorously till it thickens and pulls away from the edges making this pudding.

Let the pudding cool to room temperature. Fold in the rose water.

Whip the cream with the powdered sugar until it holds stiff peaks.

Fold a third of the cream mixture into the pudding to loosen it.

Fold in the remaining whipped cream in as few quick and short strokes as needed to not have any white streaks.

Divide into molds, top with petal and a flake or two of sea salt and cool in fridge to set for about an hour.