I just made a chocolate mousse pie for dessert. Like most chocolate pies it’s essentially a pudding filling. However, I seem to have fate against me when it comes to having my pudding thicken properly. All goes well on the stove or, in this particular case, in the microwave, but it’s never as solidified as it should be that night when it’s time to serve it (after having been in the fridge for a couple of hours.)

The last time I did something similar (a chocolate meringue pie) it ended up oozing all over the place when served – and only eventually set to a proper consistency 24 hours later.

This one was more of a success, with not nearly as much oozing. However, still not as thick as I would have expected. I’m sure it will be just fine tomorrow.

I suppose the lesson here is that I should simply give myself 24 hours notice whenever I make anything involving pudding…