Photo: Clare Winfield
- 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
- 1 tiny pinch of chilli powder
- 150 ml single cream, to serve
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.
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)