I had bananas getting tired of staring at us day after day, pistachios about to take a trip to the neighbors' because they were feeling abandoned, and wrappers about to get as wrinkly as prunes, and plenty of chocolate to share the love.
I decided to make little banana packets with the spring roll dough and I shaped them into candy wrappers, baked them and served with some form of chocolate... When I usually make them, I use vanilla beans cut in half lengthwise to tied the ends but I did not feel like using my precious loot on a casual weeknight dinner.
Instead of making my staple chocolate sauce of heavy cream, chocolate and spat of butter (which works great as an impromptu fondue), I decided to make B.'s childhood favorite: chocolate pudding. I grew up on mousse, he loves his mama's pudding...except dear mother-in-law never seems to find the recipe...I got inspired by this one from Gourmet Magazine, and the serving amount was perfect for 2, no sharing...!
Banana and Pistachio Bonbons:
4 spring roll wrappers
1 Tb. lemon juice
1/4 cup toasted, chopped pistachios
1/4 cup sugar
1/4 cup of butter, melted
Peel the bananas and cut them into small cubes, add the lemon juice.
Lay a wrapper down on a clean cutting board, brush with some melted butter, sprinkle with 1 Tb of sugar, add 3 Tb or so of diced banana, add 1 Tb of pistachios. Roll the wrapper into a log and secure the ends with kitchen strings or vanilla bean (cut in half and soften if necessary), to form a candy wrapper type package.
Repeat with the remaining ingredients and bake for 10-20 minutes or until golden brown.
Let cool to room temperature.
Chocolate Pudding, adapted from epicurious:
1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate
2 Tb cocoa powder
1 1/2 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla
In a heavy saucepan whisk together sugar, cornstarch. Add chocolate and cocoa powder to sugar mixture.
In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.
I regret I did not make more for tonight...the wrappers are good any time of the day, cold-warm-hot. And the pudding....I scored major points with B. Good I have got a birthday coming up!