Here is an easy peasy chocolate dessert risotto: it is so rich, tacky, heavenly sugary and loaded with Belgian dark chocolate… This is a no fuss dessert!
What is the best chocolate dessert risotto in the world?
Well that was hands down the one my late grandmother used to make years ago when we were little kids. It was super rich, tacky, sugary and loaded with dark chocolate…
It seems like I can still taste it after all those years!
And because all of that the best ever!
Easy Chocolate Dessert Risotto
We kids loved it so much.
We had to quickly hurry back home after school to save up a portion before everyone else would. Tough days at elementary school were quickly soothed in front of a bowl of sugary chocolate comfort. Even as adults later we still had to stand our ground to get some.
So this one below is not an attempt to copy hers (it will never be as good as it was back then) but my own interpretation.
Hey, you can use any type of rice if you haven’t got risotto rice.
KitchenAid
Are you looking for the KitchenAid Cook Processor recipe?
Then just scroll down to the second recipe on this page!
Do you love rice desserts?
Then you should also check out my classic Belgian rice pie!
Dig in and enjoy!
Easy Chocolate Dessert Risotto Recipe
- 4,5 oz chocolate (125 g), semi-sweet, chopped or grated
- 1 tbsp unsalted butter
- 4 oz risotto rice (115 g)
- 2 cups whole milk (480 ml)
- 1 tbsp caster sugar
- 1 drop vanilla extract
- salt
- Pour the whole milk in a large saucepan and add the unsalted butter, the chopped chocolate, the caster sugar, the drop of vanilla and a pinch of salt.
- Place the pan over medium-low heat and warm the milk through. Stir very regularly in the beginning to make sure the sugar and chocolate get fully incorporated into the warm milk. Then turn the heat up a little and bring it to a slight boil. Then add the risotto rice.
- Stir the chocolate milk and the rice well. Then put a lid on the pan and cook the milk and rice for 12 to 14 minutes until tender. Stir the rice well to make sure it doesn’t stick to the bottom. Add extra milk if necessary. Once the rice is tender, turn off the heat.
- Then scoop the chocolate rice into bowls and serve lukewarm or cold.
Easy Chocolate Dessert Risotto – KitchenAid Cook Processor
Here is an easy peasy chocolate dessert risotto: it is rich, tacky, so sugary and also packed with Belgian dark chocolate… This is a no fuss dessert!
This chocolate risotto is really easy to make.
Some recipes make it even easier for you by combining freshly made instant chocolate pudding and (cooked) rice.
I go for another approach and therefore I use my Cook Processor: butter, milk, sugar, chocolate and risotto rice.
You can use any type of rice if you haven’t got risotto rice.
Dig in and enjoy!
Easy Chocolate Dessert Risotto Recipe
- 4,5 oz chocolate (125 g), semi-sweet, chopped or grated
- 1 tbsp unsalted butter
- 4 oz risotto rice (115 g)
- 2 cups whole milk (480 ml)
- 1 tbsp caster sugar
- 1 drop vanilla extract
- salt
- Place the StirAssist in the bowl of the Cook Processor and add the whole milk, the unsalted butter, the chopped chocolate, the sugar, the vanilla and a pinch of salt.
- Close the bowl, select STEW P5 and press Start. Then press Start again to activate Step 1. Then add the rice.
- Press Start to active Step 2. After 10 minutes, press Start again to pause the program and use your spatula to scrape down the sides of the Cook Processor bowl and the bottom to remove any rice grains sticking to it. Then close the lid and press Start again to continue the program. Once the program is finished, press Cancel to exit the keep warm mode.
- Scoop the chocolate rice into bowls and serve lukewarm or cold.
