Black Forest Rice Pudding
Indulge in the rich, chocolatey decadence of Black Forest Rice Pudding, a luxurious dessert that combines the creamy comfort of classic rice pudding with the bold flavors of a Black Forest cake. Made with Arborio rice slowly simmered in a mixture of whole milk, cocoa powder, and melted semi-sweet chocolate, this pudding is irresistibly velvety and indulgent. The dish is topped with a luscious cherry compote, crafted from fresh or frozen cherries cooked to perfection with a touch of sweetness, and crowned with a fluffy dollop of whipped cream. For a finishing flourish, sprinkle dark chocolate shavings over the top to elevate both taste and presentation. Perfect served warm or chilled, this dessert is a showstopping choice for dinner parties or a romantic night in. Keywords: Black Forest Rice Pudding, chocolate rice pudding, cherry compote dessert, decadent desserts, rich chocolate recipes.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 0.33 cup Granulated sugar
- 2 tablespoons Cocoa powder
- 1 teaspoon Vanilla extract
- 0.5 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 1.5 cups Frozen or fresh pitted cherries
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Powdered sugar
- 2 tablespoons Dark chocolate shavings (optional, for garnish)
Instructions
Rinse the Arborio rice under cold water until the water runs clear and set it aside.
In a medium-sized saucepan, combine the milk, sugar, and cocoa powder. Whisk to dissolve the cocoa powder.
Add the rinsed Arborio rice to the saucepan and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Reduce the heat to low and cook for 35-40 minutes, stirring frequently to prevent the rice from sticking. The mixture should thicken and the rice should become tender.
Stir in the vanilla extract and chocolate chips, allowing the chocolate to melt completely. Mix well until the pudding is rich and glossy.
In a separate small saucepan, combine the cherries, water, powdered sugar, and cornstarch. Cook over medium heat while stirring until the mixture thickens and the cherries release their juices, about 5-7 minutes. Remove from heat and set aside to cool.
In a mixing bowl, whip the heavy cream using an electric mixer or whisk until soft peaks form.
To assemble, spoon the chocolate rice pudding into individual serving dishes or bowls. Top each serving with a dollop of whipped cream, followed by the cherry sauce.
If desired, garnish with dark chocolate shavings for an added touch of elegance.
Serve warm or chilled for a decadent dessert experience.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 34.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 197 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
