This elegant Choco-Mint Cream Rice is a decadent Latin-American-inspired dessert that balances the richness of chocolate with the bright, cooling notes of mint. The dish features tender cooked rice suspended in a silky chocolate custard, lightened by whipped cream and egg whites for an airy texture. It&# 226;ÂÂs a comforting yet sophisticated treat, perfect for holiday gatherings or special family dinners. The addition of mint jelly adds a unique floral twist that cuts through the sweetness, making every bite refreshing. Simple to prepare with pantry staples, this creamy rice pudding is a nostalgic favorite that feels luxurious enough for any occasion.
Choco-Mint Cream Rice
Description
This elegant Choco-Mint Cream Rice is a decadent Latin-American-inspired dessert that balances the richness of chocolate with the bright, cooling notes of mint. The dish features tender cooked rice suspended in a silky chocolate custard, lightened by whipped cream and egg whites for an airy texture. It&# 226;ÂÂs a comforting yet sophisticated treat, perfect for holiday gatherings or special family dinners. The addition of mint jelly adds a unique floral twist that cuts through the sweetness, making every bite refreshing. Simple to prepare with pantry staples, this creamy rice pudding is a nostalgic favorite that feels luxurious enough for any occasion.Ingredients
Directions
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Sprinkle gelatin over 1/4 cup of the milk in a small bowl and let stand for 5 minutes to soften.
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Place softened gelatin, chocolate bits, 1/4 cup sugar, and salt in the top of a double boiler set over simmering water.
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In a separate bowl, lightly beat egg yolks with the remaining 3/4 cup milk, then stir this mixture into the chocolate mixture in the double boiler.
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Cook over boiling water, stirring constantly, until the chocolate is melted and the mixture thickens slightly, about 5-7 minutes.
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Remove from heat and stir in the cooked rice; refrigerate the mixture until quite cold and beginning to set, about 1 hour.
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While the mixture chills, beat 1/2 cup heavy cream in a clean bowl until stiff peaks form.
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In another clean bowl, beat egg whites until foamy, then gradually add 2 tablespoons sugar and beat until stiff peaks form.
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Break up the mint jelly with a fork and gently fold it into the chilled chocolate-rice mixture along with the whipped cream and beaten egg whites.
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Spoon the mixture into 6 sherbet glasses and refrigerate until just beginning to set.
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Whip the remaining 1/2 cup heavy cream and beat in 1 tablespoon mint jelly until smooth.
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Top each serving with a dollop of the minted whipped cream and additional mint jelly if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 104.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
