There are a few things I sorely miss from Germany that I simply cannot find here in the United States. Two of them are Griesbrei (which is a milk pudding made from something similar to grits or polenta) and real chocolate pudding (not the processed stuff you can buy in the store).
That is because Griesbrei and chocolate pudding are a huge part of my childhood. Whenever we were sick, in need of comfort or when my mom did not know what else to make for breakfast, lunch or dinner, she would make us one of those.
So, when I saw these chocolate cream pies in mini mason jars last week, I was euphoric. I planned to make them for Shabbat because we had some friends over who have three children of their own.
Here is my result:
My whipped cream is not so fancy. I just poured some fresh heavy cream in a mason jar (not more than a 1/4 of the mason jar) for 90 seconds, and you have yummy, healthy whipped cream. No extra sugar or extra additives.
Great Taste, But The Texture Was Too Thick
Let’s start with the most important part first: taste! I loved the taste when it was still warm – it was so chocolatey! It reminded me of my childhood… I was in heaven. It is great cold as well, but as it cools and sets, it thickens a bit more – as a cream pie should.
Also, I do not bake in my Ball mason jars, as the manufacturer does not recommend it for safety reasons. So, I opted for crushing the Oreo cookies including filling in my food processor and using that as my “crust”.
I was a bit surprised at how much it was. The recipe is a great amount for a bake sale or birthday party, but it was too much for everyday use. Next time, I will half the amount.
The only thing that threw me off with this recipe is how the instructions are written. Since I use the same plugin, I know it is a WordPress limitation to some degree… but for someone that does not like instructions to start with, mixing them with general notes was confusing.
That’s it for today – happy cooking. 🙂