Herman’s Double Chocolate Domed Rice Puddings
Sarie Magazine’s food editor Herman Lensing cooked this “out of the ordinary” dessert during a Spekko Rice celebrity cook-off. Everybody loves the novelty of cracking the domes to discover the delicious chocolate caramel pudding inside.
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Loading... Ingredients
For the chocolate domes
100 g dark chocolate
6 balloons
non-stick cooking spray
For the chocolate risotto
1 L milk
250 ml (1 cup) Spekko Long Grain Parboiled Rice
60 ml sugar
5 ml (1 tsp) vanilla essence
zest of 4 lemons
200 g dark chocolate, broken into pieces
45 ml butter
extra sugar for caramel crust
For the garnish
chocolate ice cream
chocolate biscuits, such as Oreos, crushed
chocolate pop candy
lemon curd
chocolate caramel
raspberries
Method
- Blow up the balloons. Coat with con-stick cooking spray.
- Melt the chocolate for the domes. Then dip the balloons in the chocolate, or paint the bottom half of each balloon with the melted chocolate. Hang up to set.
- Heat the milk, rice, sugar, vanilla essence and lemon zest in a medium sized pot. Bring to the boil, stirring. Bring down to a simmer and keep on stirring until the mixture is creamy and the rice is cooked. This will take 20 – 35 minutes. Add a little extra milk if necessary.
- Take off the heat and add the chocolate pieces and butter. Stir to incorporate, then set aside to cool.
- Set the oven to grill. Divide the rice into 6 large oven proof bistro plates. Sprinkle sugar over the top. Place under the grill until the sugar is caramelized. Remove and set aside to cool.
- To complete the puddings: Top each rice pudding with a scoop of chocolate ice cream. Sprinkle with crushed biscuits and pop candy and scoop the caramel around the sides. Dot with lemon curd.
- Finally, deflate the balloons, top each of the puddings with a chocolate dome. Dot with lemon curd and chocolate caramel and decorate with some raspberries.