Chocolate pearl couscous pudding with coffee cream

Chocolate pearl couscous pudding with coffee cream

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

This is a great dessert for chocolate lovers. The contrast between the coffee cream, the crunchy hazelnuts and the chocolate couscous is lovely. It looks great in whisky glasses.

Ingredients

Quantity Ingredient
250ml milk
95g pearl couscous
2 tablespoons sugar
200ml cream
80g dark chocolate, chopped
2 teaspoons brandy or rum
1/2 teaspoon coffee extract
or 1 teaspoon instant coffee
20 roasted hazelnuts, each chopped into 2 or 3 pieces
icing sugar, for dusting

Method

  1. Place the milk, pearl couscous and half the sugar in a saucepan. Bring to a simmer and cook for 11 minutes or until the couscous is cooked.
  2. Stir in 80 ml of the cream and return to a simmer, then remove from the heat. Transfer the mixture to a large bowl and gently stir in the chocolate until melted and well combined. Set aside to cool.
  3. Whip the remaining cream and remaining sugar together until firm. Fold half of the whipped cream into the cold couscous mixture. Spoon into a piping bag without a nozzle and pipe into six serving glasses.
  4. Mix the brandy with the coffee and whisk into the remaining whipped cream. Transfer to a piping bag fitted with a 1 cm serrated nozzle. Pipe the coffee cream on top of the puddings, sprinkle with the chopped hazelnuts and dust with icing sugar. Serve immediately.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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