There are times when recipes take many hours of testing, much research, abundant time in the kitchen spent trying to perfect them. Ingredients bought many times over with numerous trips to different supermarkets to get just the right brand of chocolate, that perfectly formed tomato, the crispest herbs, the best looking berries.
Amounts and measurements jotted, crossed, halved and multiplied on journals, colouring books and even the back of your hand. Complicated mathematics to get that perfect outcome. The kitchen may look like a whirlwind of activity with a thick dusty coating of flour covering the countertops. Butter smeared on every surface. All in the name of achieving that perfect outcome.
Then there are times when it all comes together in a flash. All the right ingredients magically lined up on the counter begging to be used together. The show goes off without a hitch and every actor in the recipe plays their part flawlessly. Like today.
The chocolate and peanut butter play their parts effortlessly, each supporting the other and yet stars in their own right. Cream brings the show together. My family gave this dessert a standing ovation and their were calls of ‘encore encore.’ For sure, it will be made again.
Chocolate Peanut Butter Pudding
1 cup double cream
100 gms dark chocolate
1/2 cup peanut butter
2 cups milk
3 tbs brown sugar
1 envelope gelatine
vegetable oil for greasing moulds
In a saucepan, bring cream to a gentle simmer over medium heat. As soon as it’s simmers, take off the heat and add chopped milk chocolate and peanut butter. Stir with a wooden spoon until the chocolate has melted and is well incorporated. Set aside.
In another saucepan, heat milk and brown sugar until it comes to a boil. Turn off the heat and add the gelatine. Stir until gelatine has dissolved and add to it the chocolate and cream mixture. Stir to combine. Grease 6 moulds lightly with oil. Sieve pudding mixture and fill moulds. Chill for at least 2 hours and serve with fresh berries.