March 22, 2011 in Uncategorized by Caroline Russell
This is quicker and easier to make than truffle balls, and not as messy. It will store well for up to a week in the refrigerator. It is a delicate treat in hot weather.
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- Cook Time :
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- 1/2 cup(s) Blu gourmet pearl couscous
- 1/2 cup milk
- 1/2 cup cream
- 2 teaspoons vanilla extract
- 3 tablespoons cream (for use in the chocolate)
- 5 tablespoons icing sugar
- 60g butter
- 1/2 cup finely chopped blanched almonds
- 100g 85% cocoa dark chocolate, broken into pieces
- 100g dark chocolate, broken into pieces
- 1 tablespoon Cognac (optional)
Soak the couscous in the milk overnight in a covered dish in the refrigerator.
Place the couscous and milk mixture, and ¼ cup cream in a large Pyrex jug. Microwave on high setting for 6 minutes, stopping and stirring at intervals to ensure the contents do not overflow. Add the remaining ¼ cup cream, and cook for a further 4 minutes.
Add 1 teaspoon vanilla extract, 30 gm butter and 3 tablespoons icing sugar, and stir with a fork for 3 minutes. Set aside to cool.
Line an oblong loaf pan (25 cm x 8 cm) with non-stick baking paper. Extend the baking paper over the ends of the pans, for easy removal of the finished slice. Grease sides of pan with a little butter.
In a small pan, heat the remaining 30 gm butter until it just comes to the boil. Add chocolate and remove from heat immediately. Stir until the chocolate melts, returning the pan to heat briefly if the chocolate does not melt fully – be careful not to burn the chocolate. Add the remaining 2 tablespoons icing sugar, 1 teaspoon vanilla extract and cognac, and stir until the mixture is glossy.
Take approximately 1/3 of the chocolate mixture and mix it with ¼ cup chopped almonds. Spread this evenly over the base of the lined pan. Put in the freezer for 3 – 4 minutes to set.
Spread the cooled couscous mixture over the chocolate base, and return the pan to the freezer for a further 3 – 4 minutes to set.
Spread the remaining chocolate mixture over the couscous mixture; if the remaining chocolate mixture has started to set, it can be returned briefly to gentle heat, to bring it back to a spreadable consistency. Sprinkle the top with the remaining ¼ cup chopped almonds.
Cover and set in refrigerator. Remove from the pan and cut into slices when ready to serve.