New ingredients (and there are still a few on my list) or new and challenging recipes are something that I am easily drawn to. As a matter of fact, quite often that would be my first choice. It is so challenging and exciting to make something new! The thought you have to put in, the energy, not to mention the adrenalin, is enough to make any food making lover all excited. This is how it looks, at least around here: There is always an intriguing reason to start with a new recipe. Sometimes I just read quite a few recipes that include the new ingredient – hoping at the same time that I can bring it down to only one recipe. In the end I discard all that has been read and start from scratch thinking only how much sweetness, sourness, bitterness and God knows how many other ..ness –es I can combine together to get the desired taste. The small moment of truth is that building/creating the recipe is definitely one of the most exiting things for me to do.
Then again sometimes, when I am reminiscent and in need of something that will remind me of my own childhood, a certain recipe might cross my mind! At that very moment an understanding husband would have to go to the shops in the eastern suburbs to buy the right ingredients. Sometimes, he gets distracted and buys an ingredient that has a sticker with an expired date on it and he needs to go back and bring home the right ones because it’s important to fulfil the basic needs for chocolate delights. It’s a small price to pay (this applies to the husband) considering the benefits. Pulling out a recipe that hasn’t been done for years in our family and the excitement I get from seeing my 6 year old tasting it for the first time is more that rewarding. It’s heavenly good! It’s a circle of luck. My happiness from my childhood transferred to my son!
This leads me to a story about circles (with a deeper side) that I had explained to me the other day. I was engaged in a new project with my son. He wanted us to make a collage and we decided that it’s going to be about nature. Next step – a sun, little hill, a lake were to be made … and while I was busy gluing a part of the tree, I’ve noticed how concentrated he was while creating huge waves in his little lake. Huge waves were forming quite an amount of foam on the top and that was intriguing enough to ask the question. What are those waves representing and why are they so foamy…he simply explained.
“Waves form the foam which crushes down just to become water again”. My eyes wide open led him to a more precise explanation. “It’s a circle mum, you know just like life and death”!
A philosophical child with a love for chocolate is a very sweet combination, I say! In our case we bake all the time as our love for it and love of it makes our own circle – of happiness.
Chocolate and walnut Pischinger
1 small package pischinger waffles
4 large eggs
300 gr sugar
100 gr dark chocolate
125 gr unsalted butter
125 gr walnut meal
This is a no bake dessert and as such, quite easy to make. It can be kept in an airtight container for 5 days at room temperature or for 2 weeks in a refrigerator.
The hardest part could be finding the actual base for this desert. I find that Middle Eastern shops quite often have them.
Whisk eggs with sugar with a hand whisker in a metal bowl. Place the bowl over a pot of boiling water and cook for 5-8 minutes or until egg mixture becomes thicker.
Reduce the heat, add chocolate and butter and stir with spatula until both dissolved. Add walnut meal at the end. You can use the chocolate filling straight away. In that case the sheets will become soft, maybe even soggy but the desert can be used straight away.
The second option and the one I go for is to leave the chocolate filing to cool almost completely and then use it. In that case you will need to leave it so the waffle sheets can absorb the moisture from the chocolate filling for ideally 24 hours. It’s the harder way but the result is much more rewarding.
Divide chocolate mixture in four parts as that is how many times you will need to use it (4 of the same bowls, equally filled will do the job).
Place one sheet of pischinger waffles on the working bench and layer with chocolate filling. Repeat the process until you have used all of the filling. Do not put the chocolate filling on the top of the last sheet. That can be decorated with melted chocolate – as I like to do or leave it clean – which is the usual way to do it.
Wrap desert into clear wrap and place something heavy (like wooden chopping board) on the top, covering the whole sheets, to help compress the waffles. Leave overnight or 24h to rest.
Slice with a sharp knife into desired shape. Diamond is the most common shape but can be done as squares or rectangles. Enjoy!