Linda Sterckel pairs up with chef Fabio Viviani to deliver a sweet treat for the holidays.
Spiced Chocolate Pudding with Toasted Rice Crisps
From Fabio’s 30-Minute Italian by Fabio Viviani; published by St. Martin’s Press. Copyright ©2017 by Fabio Viviani. All Rights Reserved. Used with Permission.
Recipe By: Chef Fabio Viviani (Serves 4)
Ingredients:
½ teaspoon salt
2 teaspoons vanilla extract
4 cups heavy whipping cream
2 cinnamon sticks
2 whole star anise
5 gelatin sheets, soaked in cold water and drained
10 ounces roughly chopped bittersweet chocolate
3 cups crisped rice cereal
2 tablespoons sweetened condensed milk
Instructions:
1. Preheat oven to 400°F.
2. Place salt, vanilla extract, 3 cups of whipping cream, cinnamon sticks, and star anise in a small saucepan and bring to a simmer using high heat. Let cook for 15 minutes on simmer. Remove cinnamon and star anise, then add the gelatin sheets and stir until dissolved.
3. Add the chocolate and stir until melted and smooth. Remove from the heat and strain through a fine-mesh sieve. Divide among preferred serving bowls and refrigerate until set, at least 3 hours.
4. While mixture is cooling, line a baking sheet with foil. Place rice cereal on sheet tray and cook until golden brown, about 6 to 8 minutes.
5. Whisk the condensed milk and remaining 1 cup of cream in a stand mixer until medium peaks form. Serve cream on top of puddings and rice cereal.
