Ingrédients pour Chocolate Rice
- 250g ricotta cheese
- 4 tablespoons superfine sugar
- Baileys Irish Cream
- 50ml heavy cream
- Short Grain Rice
- Dark Chocolate
- 100ml water (for the chocolate sauce) + 2 tablespoons water (for the sugar syrup)
- 2 large egg yolks
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Comment préparer Chocolate Rice
- In a medium bowl, beat 250g ricotta cheese until completely smooth and creamy.
- Add 2 tablespoons superfine sugar, 2 tablespoons Baileys Irish Cream, and 50ml heavy cream. Beat until well combined.
- Gently fold in 100g cooked rice and 50g grated dark chocolate.
- Divide the mixture evenly among 4 bowls or glasses.
- In a small saucepan, combine 100ml water and 100g chopped dark chocolate. Stir over medium heat until the chocolate is melted and smooth.
- Remove from heat and set aside to cool slightly.
- In a separate small saucepan, combine 2 tablespoons superfine sugar and 2 tablespoons water. Stir over low heat until the sugar dissolves completely.
- Increase the heat to medium-high and boil rapidly for approximately 5 minutes, or until a small amount of the syrup forms a soft ball when dropped into a glass of cold water (soft-ball stage).
- In a separate bowl, whisk 2 large egg yolks until pale and slightly thickened.
- Slowly pour the hot sugar syrup into the egg yolks, whisking constantly to prevent scrambling. Continue whisking until the mixture cools and thickens.
- Gently fold in the melted chocolate into the egg yolk mixture.
- Pour the chocolate sauce over the ricotta mixture in the bowls. Refrigerate for at least 4 hours, or until completely firm.
- Before serving, garnish with extra grated dark chocolate.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
131g
Fat
150g
Carbs
31g
