Herman’s Double Chocolate Domed Rice Puddings | Spekko Rice
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Herman’s Double Chocolate Domed Rice Puddings

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.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Blow up the balloons. Coat with con-stick cooking spray.
    2. 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.
    3. 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.
    4. Take off the heat and add the chocolate pieces and butter. Stir to incorporate, then set aside to cool.
    5. 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.
    6. 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.
    7. 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.