Chocolate egg with couscous at coffee and cream

As Easter is coming in a couple of months we better have a handy sweet recipe to make use of all those chocolate eggs we are going to receive during the holidays! 

Today we present you with a great sweet recipe that combines choco-eggs, couscous, and creamy custard. A recipe that will take you only a few minutes to prepare but that the kids will love. If you are looking for a family activity during the holidays this recipe will for dure gather everyone in the kitchen to play around with the sweet Easter eggs! 

Grab your ingredients and let’s get started: 

Preparation: 15 minutes
Cooking: 4/5 minutes
Difficulty: Low
Portions: 4 people

Recipe by Simona Novarini

 

Ingredients 

  • 90 ml of instant coffee
  • 100 ml of water
  • 1 teaspoon of granulated sugar 
  • 100 grams of Martino’s Couscous
  • 250 grams of Custard 
  • One eastern chocolate egg 
  • Whipped cream as needed 

Preparation

To begin with, we prepare the instant coffee so that it is ready to use when we need it. In a small mixing bowl, we add 90 ml of instant coffee and add 100 ml of water. We mix well until the coffee is completely dissolved.

We then continue as usual by re-hydrating the couscous. In a medium non-stick pan we pour the coffee with water add one spoonful of sugar mix it well and place it over medium to high heat.

When the water is simmering we add evenly 100 grams of Martino Couscous. Turn off the heat and cover the couscous with a lid. Let it rest until all the water with coffee has been absorbed and the couscous is completely hydrated – approximately 4 minutes. 

When ready fluff the mixture with a fork to avoid creating lumps and keep the couscous smooth. 

Finally, pour the hydrated couscous in a mixing bowl. Take half of the chocolate Easter egg and break it into chunks. Add them to the couscous, mix well and get ready to prepare the custard. 

Preparing the custard:
You can always use off the shelf ready custard but if you decide to make your own here is a fast recipe. 

Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. 

Remove mixture from heat before it comes to a boil.

Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.

Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Set aside to cool down. 

Serve:
Now it is time to bring the other half of the Easter chocolate egg. Place it in a serving dish and with the help of a spoon begin by filling it in. Add one layer of coffee couscous and one layer of creamy custard one after the other. Just until the egg is full. 

Next, decorate with tufts of whipped cream all over the surface and sprinkle on top with your favorite chocolate chips! 

Your sweet Easter temptation is ready to serve! 

We love Easter, it is a festive period of great food and family gatherings. Easter games and a lot of chocolate eggs coming in our houses. And what a delight when we open up each of those eggs to discover the small gifts inside! If you are up to it you can use those opened chocolate eggs to prepare a simple, easy and delicious couscous dessert for the kids! And don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!

What better time to gather the family in the kitchen for some cooking together then Easter! And what a better recipe to cook than one involving those huge chocolate eggs that all our relatives keep bringing as gifts during the season! With very few simple ingredients you can elevate the eggs from a simple chocolate shell to a decadent creamy dessert with couscous custard and all your favorite nuts, choco chips or whatever you choose to add to surprise everyone! In any case, make sure to leave us a comment to tell us your twist to this recipe.