Cooking Lesson #1036 : Very “Rice” Chocolate Mousse

…from the Perspectives’ Kitchen

How you doin’? Okay, dessert lovers, have you come across the internet-famous sensation—chocolate mousse made with only two ingredients, chocolate and rice (water doesn’t count)? I must admit I was more than a little skeptical when I first saw it. After giving it a try I found it was very good and so ridiculously simple.
 
I was taught Julia Child’s method to make a really great chocolate mousse which is why I was so wary of this recipe made with—and I repeat—just cooked rice and melted chocolate blended together? No kidding!
 
There’s no expensive equipment, no fancy techniques or special ingredients, just a quick and easy treat that’s perfect for kids and adults alike. Blend it up and chill it in ramekins. Don’t forget to add a dusting of sifted cocoa powder on top. That’s it and you’re done. In a million years, neither you nor anyone else will guess there’s rice in the mousse.
 
For my Very “Rice” Chocolate Mousse, I found that jasmine rice works best. It has just the right balance of starch to solids 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.
 
I used semisweet chocolate chips (50% to 70% cacao), but if you want a more intense chocolate flavor, try it with a darker chocolate (70%). I prefer to use American processed Guittard Chocolate. This is a 5th generation San Francisco family that’s been making American chocolate in the area for over 100 years. Milk and white chocolate also work to make delicious mousses.
 
Prep time:  15 minutes
Cook time:  Follow rice package cooking directions (about 20 minutes)
Chill time:  2 hours+
Yield:  4 servings
 
Ingredients 
1 cup dark chocolate chips (6 ounces) (I prefer Guittard Chocolate—chips or bars)
1 cup cooked rice, at room temperature (I prefer jasmine rice)
1/2 cup hot (not boiling) water, plus more as needed
1 pinch salt
Unsweetened cocoa powder, for dusting, optional
 
Directions

1. 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 it melts. Do not let the bowl touch the boiling water.
2. 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.
3.  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, but just a 1 tablespoon at a time, up to 1/4 cup.
4. Transfer the mousse into 4 small ramekins and place in the fridge to chill out until set, allow at least 2 hours.
5. Just before serving, dust with cocoa powder, if desired, and enjoy!

To Store and Serve: Very “Rice” Chocolate Mousse keeps well in the refrigerator for up to 1 week. For best results, dust with cocoa powder just before serving.

ChefSecret:  The water works well because it ensures the chocolate stays liquid, but do not add boiling water to the blender. The extreme heat may cause the chocolate to seize.
And there’s more… it’s easy to customize this mousse by adding a pinch of cardamom powder, cinnamon, even with a pinch of chili powder or a touch of orange zest.

• Citrus: If you like the combination of citrus and chocolate, grate some orange zest into the mix before blending it, or add a strip of zest as a garnish on top.
• Spices: Add 1/2 teaspoon ground cardamom, cinnamon, or chili to the mix before blending to give the mousse notes of complexity.
• Go Nuts: Top your mousse with coarsely chopped toasted hazelnuts, pistachios or almonds. So pretty, too.
• Whipped Cream: A dollop (I love that word) of freshly whipped cream on top makes the mousse even more decadent. You can even add a little vanilla extract or maple syrup to the cream while whipping.
• Chocolate Shavings: For an extra-fancy look, add some chocolate shavings or curls on top.
• Sea Salt: Add some flaky sea salt on top as a contrast to the sweetness.
• Fresh Berries: Garnish with fresh boysenberries, raspberries or strawberries.

Quip of the Day:  I asked my mousse if it was ready to be eaten, and it said, “whip me into shape first, please!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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