Archive for September, 2012

As promised, I have made the Choco­late-Peanut Cous­cous again, refin­ing the recipe, and I believe that it is ready to be shared with the world. Or at least the lit­tle slice of the world that reads this thing. I even have a new pic­ture!

As you can see, I have added whipped cream on top. Com­plete­ly option­al of course, but I think it’s fun. It’s actu­al­ly quite easy to make this dish.

To make 4 serv­ings, I start by putting 3/4 cup of water and 3/4 cup of half and half in a small saucepan. I add 1/2 cup of sug­ar, 1 table­spoon of cocoa pow­der, 1/2 tea­spoon of pure vanil­la extract, 1 tea­spoon of peanut but­ter, 1 tea­spoon of but­ter, and a pinch of salt. This may not seem like much peanut but­ter, and you can add more if you real­ly want, but it real­ly isn’t nec­es­sary. Bring the liq­uid just to a boil. The cream in the half and half will keep it from scald­ing eas­i­ly, but you don’t want it to get to a heavy boil. When you are just start­ing to see the liq­uid bub­ble, add 3/4 cup of cous­cous. Stir it, remove it from the heat, cov­er it, and let it sit for 7 to 10 min­utes to let the cous­cous absorb the liq­uid.

When all of the liq­uid is absorbed, stir in 1/4 cup rough­ly chopped dry roast­ed peanuts. The cous­cous should be very moist and sticky. If you want to add more peanuts, feel free! They add a bit of fla­vor and a crunchy tex­ture to a soft, pud­ding-like dessert. Por­tion it into your serv­ing dish­es and either top it with whipped cream, driz­zle it with choco­late syrup, or both.

I found that while this can be served hot or cold, whipped cream worked a lit­tle bet­ter with it when it was cold. When it was hot, the cream just sort of un-whipped itself and became cream again. In any case, it was sweet and nut­ty and choco­late-y and made a good dessert.

If any­one has any ideas for how to improve it or any com­ments about it as it is, let me know and I’ll try it out. Enjoy!

I tried some­thing new tonight. I once tried to make a choco­late risot­to and it didn’t work out that well for me. It could be that I was not using the cor­rect rice, or my tech­nique might have been off. At any rate, the entire thing was an abyssmal fail­ure.

Tonight, I want­ed to try some­thing sim­i­lar to that, but a lit­tle more fool­proof. Enter Choco­late-Peanut Cous cous. It turned out much bet­ter than the choco­late risot­to deba­cle. It was quite edi­ble. Not HIGH praise, but I now know that I didn’t put enough sug­ar in it. I will post a pho­to, but I will forego post­ing the recipe until I have it per­fect­ed.