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Have you come across the internet-famous chocolate and rice mousse recipe by Shivesh yet? Admittedly, I was a bit skeptical when my son found this viral dessert trend and begged me to try it, but honestly, it is SO good. It is ridiculously simple, which is why I was so wary of it\u2014just cooked rice and melted chocolate blended together? Really?\n<\/p>\n
There are no fancy techniques or ingredients here, just a quick and easy treat that\u2019s perfect for kids and adults alike. Blend it up and chill it in coupes (like I did) or ramekins. Before serving, add a dusting of cocoa powder on top and you\u2019re done. You\u2019d never guess there\u2019s rice in there.\n<\/p>\n
We had so much fun making this together, and now it\u2019s our go-to dessert when we want something that\u2019s indulgent but requires minimal effort.\u00a0 And the best part? You can customize it in a ton of ways. My son added a pinch of cardamom powder and I adorned mine with orange zest.\n<\/p>\n
<\/p>\n Believe me, the first thing that came to my mind was to use basmati rice. Given my cultural heritage (Pakistani, Afghan, Persian), I always have sacks of basmati varieties in my pantry. But basmati\u2014as lovely as it is for a biryani or tahdig\u2014won\u2019t give you the silky texture you need for this mousse, as it has less starch than other types of rice.\u00a0\n<\/p>\n For this chocolate mousse, I found that jasmine rice works wonderfully. It has just the right balance of starch to create a beautifully smooth and creamy texture when blended with the melted chocolate. Jasmine rice is naturally soft and slightly sticky, which makes it the perfect base for this mousse, giving it a velvety consistency without being too heavy. The rice absorbs the chocolate and helps bind the ingredients together, resulting in a rich, indulgent dessert.\n<\/p>\n <\/p>\n I used semisweet chocolate chips (50 to 60% cacao), but if you want a more intense chocolate flavor, try it with dark chocolate (70%). Milk chocolate is also delicious, or try your hand with white chocolate! Any kind of chocolate will work here.\n<\/p>\n Simply Recipes \/ Mark Beahm<\/p>\n <\/span> <\/p>\n To make two to four servings (about 2 cups of mousse), you\u2019ll need:\n<\/p>\n Melt the chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Or, you can use a double boiler by placing the chocolate in a bowl over simmering water and stirring until melted.\u00a0\n<\/p>\n In a high-speed blender, combine the cooked rice, hot water, melted chocolate, and salt. Blend on high for 2 minutes, then pulse until smooth and creamy. Stop periodically to scrape down the sides of the blender jar to make sure everything is evenly incorporated. If the mixture is too thick for your liking, add more hot water 1 tablespoon at a time, up to 1\/4 cup.\n<\/p>\n How water works well because it ensure the chocolate remains liquid, but do not add boiling water to the blender. The extreme heat may cause splattering.<\/p>\n<\/div>\n<\/div>\n Transfer the mousse into 2 coupes or 4 small ramekins and place in the fridge to chill until firm, at least 2 hours. Just before serving, dust with cocoa powder, if desired, and enjoy!\u00a0\n<\/p>\n This mousse keeps well in the fridge for up to 1 week. For best results, dust with cocoa powder just before serving, because no one likes a wet and soggy layer of cocoa powder on their mousse.\n<\/p>\n Simply Recipes \/ Mark Beahm<\/p>\n <\/span> <\/p>\n This mousse is a blank canvas for all things delicious. Here are some ideas for making it extra fun and fancy:\n<\/p>\n Choosing the Right Rice <\/span> <\/h2>\n
Choosing the Right Chocolate <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Make My Take on Chocolate-Rice Mousse <\/span> <\/h2>\n
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\nSimple Tip!<\/h3>\n
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\n<\/figcaption><\/figure>\n Zhuzh It Up\u00a0<\/strong> <\/span> <\/h2>\n
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