So, a delightful blogger sent me this beautiful recipe, which is simple, elegant, and by all accounts perfect. She said her husband, who doesn’t even like desserts, liked this one. So what did I do? I took some similar component parts and cooked something… weird.
I have a talent for baklava, so I got overconfident and thought “I’ll make a chocolate treat out of flat sheets of fillo dough!” Note to self forever: if the recipe calls for little fillo cups, use those! It’s a tart, not a flat dish.
So I mixed up a similar mixture to the one in her recipe (I used coconut milk, which maybe was my downfall? I’m still unsure). What came out was not firm like the pretty mousse she created, but instead a semi-viscous liquid… it tasted great, but it would not hold up like a normal pudding.
Undaunted, I used the mixture and butter and huge sheets of fillo dough and constructed a… something. I cooked it (not part of her recipe, but definitely a must for my thin gooey sheets of dough), and in the end, I had something chewy on the edges and soft in the middle. It was definitely chocolate-flavored, and like the spanakopita I made recently, the middle sheets of dough became somewhat like pasta, which gave the whole thing a bit more body than it had otherwise. I have no idea what to compare it to besides jello, but it was like very thin, chocolate flavored jello.
All this to say: don’t try to mess with desserts! They are so much more calibrated than, like, a recipe for stir-fry. Instead, I recommend you follow this recipe to the letter, and enjoy the adorable little fillo cups she created. They look like they’d be epic for a party, bite-sized!