Chocolate-Rice Mousse Recipe
This Chocolate-Rice Mousse is a creamy, velvety dessert blending melted chocolate with cooked jasmine rice for a unique twist on traditional mousse. It’s quick to prepare, uses simple ingredients, and offers a smooth texture enhanced by chilling. Perfect for two to four servings, it’s a delightful treat dusted with cocoa powder for extra richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming rice is pre-cooked)
- Total Time: 2 hours 10 minutes
- Yield: 2 to 4 servings (about 2 cups total mousse)
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup chocolate chips (6 ounces)
- 1 cup cooked jasmine rice, at room temperature
- 1/2 cup hot (not boiling) water, plus more as needed
- 1 pinch salt
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Melt the chocolate: In the microwave, heat the chocolate chips in 30-second intervals, stirring after each until smooth. Alternatively, melt the chocolate in a double boiler by placing a bowl of chocolate over simmering water and stirring until fully melted.
- Blend the base: Add the cooked rice, hot water, melted chocolate, and a pinch of salt into a high-speed blender. Blend on high for 2 minutes to combine fully, then pulse until the mixture is smooth and creamy, stopping occasionally to scrape down the sides for even blending.
- Adjust consistency: If the mousse is too thick, add additional hot water, one tablespoon at a time, up to 1/4 cup, blending after each addition until desired smoothness is achieved. Avoid using boiling water to prevent splattering.
- Chill the mousse: Transfer the mousse into 2 coupes or 4 small ramekins. Place them in the refrigerator and chill for at least 2 hours until the mousse firms up.
- Serve: Just before serving, optionally dust the mousse with unsweetened cocoa powder. Enjoy the rich and creamy dessert immediately.
Notes
- Use hot water (not boiling) to keep the chocolate liquid and avoid splattering during blending.
- Cooked jasmine rice works best for its aroma and texture, but other medium-grain rice can be used.
- The mousse can be stored in the fridge for up to 1 week.
- Dust cocoa powder just before serving to ensure it remains dry and flavorful.
- For a firmer mousse, chill longer than 2 hours if desired.
Find it online: https://recipesbyliza.com/chocolate-rice-mousse-recipe/
