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Chocolate Risalamande with Extra Chocolate Drizzle
Created by: Howcan Team
Ingredients
- 1 cup of white rice
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped almonds
- 1/4 cup of dark chocolate chips
- 1 tablespoon of butter
Instructions
- In a large saucepan, combine 2 cups of whole milk and 1 cup of white rice. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Stir in 1/2 cup of heavy cream, 1/2 cup of sugar, and 1 teaspoon of vanilla extract. Cook for an additional 10 minutes until the rice is creamy and tender.
- Remove the rice pudding from heat and let it cool for 10 minutes. Then, stir in 1/2 cup of chopped almonds.
- In a small saucepan, melt 1/4 cup of dark chocolate chips and 1 tablespoon of butter over low heat, stirring constantly until smooth.
- Drizzle the melted chocolate over the individual servings of risalamande before serving.
- Serve the chocolate risalamande warm or chilled, and enjoy the creamy, chocolatey goodness!
Chocolate Risalamande is a delectable Danish dessert with a rich history. Originating in Denmark, this creamy rice pudding is traditionally served during Christmas. The dish is believed to have been inspired by the French dessert, Riz à l'amande, and was introduced to Denmark in the 19th century. The addition of chocolate drizzle brings a modern twist to this classic treat, adding a luscious and indulgent flavor. Renowned chefs in Copenhagen, such as Claus Meyer and Rene Redzepi, have put their own spin on this dessert, incorporating high-quality chocolate and innovative presentation. For the best Chocolate Risalamande experience, visit Copenhagen's top patisseries or try making it at home with premium chocolate and a generous drizzle for an extra decadent touch.
40 min
6
350 calories
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