• 3 tbsp unsweetened cocoa powder
  • 100 g sugar
  • 0.25 tsp ground cinnamon
  • 900 ml whole milk
  • 150 g risotto rice
  • zest of 3 oranges
  • 100 g dark chocolate
  • 75 g candied lemon peel, chopped
  • tiny pinch of chilli powder
  • single cream, to serve


  1. 1

    Put the cocoa, sugar and cinnamon in a small bowl and add 4 tablespoons of the milk. Blend together before adding another 4 tablespoons of milk.  Put the rice in a medium pan and stir in the cocoa-flavoured milk, the remaining milk and the orange zest. Slowly bring to the boil before reducing the heat. Cover and lightly simmer for 20 minutes.

  2. 2

    The rice should now be tender and creamy. If the mixture has dried out too much, add a little extra hot milk.

    Stir in the chocolate until it has completely melted. Then add the lemon peel and a pinch of chilli. Serve in four warmed bowls with single cream.

This recipe is taken from Montezuma’s Chocolate Cookbook by Simon & Helen Pattinson (Kyle Books, £16.99)

Nutritional Details

Each serving provides
  • Energy 2700kj 645kcal 32%
  • Fat 25.4g 36%
  • Saturates 15.7g 79%
  • Sugars 54.8g 61%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

85.3g carbohydrate 7.7g fibre 15.0g protein

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