This is a humble rice pudding made up into a glamorous dessert which could be served on any occasion. The Chocoloat is a very good substitute for milk and adds a lovely flavour to an old classic dish.
40g dark chocolate (75% cocoa solids)
175g risotto rice
60g dark chocolate (75% cocoa solids) broken into small pieces
50g hazel nuts, gently toasted, skins removed
cherry compote or fresh berries
200ml crème fraîche (optional)
Pre-heat the oven to gas mark 2, 300°F, 150°C. Pour the Chocoloat into a large saucepan, add the rice and then bring it to a gentle simmer, stirring occasionally with a wooden spoon.
Meanwhile break 40g dark chocolate into small chunks. When the rice and Chocoloat mixture is simmering add the chopped chocolate and whisk well until melted and smooth.
Pour the rice mixture into an ovenproof dish, give it a stir and place in the oven for 20 minutes, give it another stir and cook for a further 15 minutes until the rice is almost tender to the bite.
Meanwhile melt the remaining 60g chocolate in a small bowl over a pan of hot water until it melts. Dip the toasted hazel nuts in the melted chocolate, place on a sheet of parchment paper and cool in the fridge.
To serve the rice pudding, stir any skin that has formed back into the pudding. Dish out onto separate serving bowls, scatter with chocolate coated hazelnuts and spoon some cherry compote on one side. Dribble any remaining melted chocolate over the pudding.
The most recent additions to Recipes & more