Heavenly Chocolate Delight
Submitted by alycia10
Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis is rice pudding crossed with a chocolate mousse, and it’s more luxurious than either one alone. White rice gets cooked with cinnamon and vanilla, then simmered in milk with Mexican chocolate until thick and creamy. Gelatin sets it firm enough to hold its shape in a glass, and coffee-liqueur whipped cream on top ties everything together.
Mexican chocolate is the star. It’s grainier and spicier than regular chocolate, with cinnamon and sugar already worked in. As it melts into the rice and milk, it creates a flavor that’s warmer and more complex than plain cocoa or bittersweet chocolate could deliver.
The whipped cream gets split in two. Half folds into the cooled chocolate rice for a lighter, mousse-like texture. The other half gets a splash of Kahlua and goes on top as a boozy garnish with chocolate sprinkles.
Cool the mixture over a bowl of ice water before folding in the cream. Warm chocolate rice will melt the whipped cream flat.
Chef Tips
- Stir the rice mixture frequently during the 30-minute simmer so the milk doesn’t scorch on the bottom
- Soften the gelatin in cold water before adding to the hot mixture or it will clump
- Whip the cream to soft peaks, then stiff. Over-whipped cream turns grainy when folded into the rice
- Refrigerate for at least 2 hours before serving so the gelatin sets fully
Variations
- Use regular bittersweet chocolate with an extra pinch of cinnamon if Mexican chocolate isn’t available
- Skip the Kahlua in the whipped cream for a non-alcoholic version
- Substitute coconut milk for regular milk to add tropical richness
Ingredients
Directions
Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2 to 3-quart saucepan.
Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add milk, sugar, and chocolate to rice mixture; simmer over low heat stirring occasionally until thickened, about 30 minutes. Soften gelatin in cold water. Add to thickened chocolate mixture. Stir well. Remove from heat. Place pan with mixture in bowl of ice water to cool. Whip cream and remaining vanilla at low speed until soft peaks form. Increase speed to high. Gradually add powdered sugar, continue beating until stiff but not dry. Fold half of whipped cream into cooled rice mixture. Add coffee liqueur to remaining whipped cream. Spoon rice mixture into dessert glasses; top with remaining whipped cream and sprinkle with chocolate sprinkles. Refrigerate until set. *Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart.
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