Rice Pudding With Chocolate, Chili And Ginger

• 7 oz dark chocolate, chopped
• 1 inch piece ginger, peeled
• 1 tbsp butter
• 3 None red chilies, halved and deseeded
• 2/3 cup arborio rice
• 2 cups milk
• 1 tbsp sugar
• 4 tbsp coffee liqueur

1. Melt 1.75 oz chocolate in a bowl above a pan of gently simmering water. Spread in an even layer over 4 strips of parchment paper, then lay then strips over the handles of 4 wooden spoons, arranged in a row. This should create waves in the chocolate. Allow to cool.
2. Slice 4 slices from the ginger and finely chop the rest. Heat the butter in a saucepan, add the ginger slices and chili and fry for 2-3 mins, turning. Remove from the pan.
3. Add the rice and diced ginger to the pan and saute for 3-4 mins. Stir in half the milk and the sugar and simmer, stirring, for 12-15 mins. Gradually pour in the remaining milk and continue to cook until the rice is tender. Stir in the remaining chocolate and the coffee liqueur. Divide among 4 bowls and garnish with the fried chili and ginger. Serve garnished with the chocolate waves.

chocolate, ginger, butter, red chilies, arborio rice, milk, sugar, coffee

Taken from recipes-plus.com/api/v2.0/recipes/26586 (may not work)