Frangelico's Chocolate Risotto – a delicious recipe with chocolate chips, heavy whipping cream, unsalted butter, Frangelico, sugar, creme fraiche. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place chocolate, 1/2 cup cream, 1-tablespoon butter, Frangiclo and sugar in a double boiler or bain-marie.
2
Stir chocolate until completely melted and hold warm.
3
In a large saute pan add butter and risotto.
4
Saute 3-4 minutes adding wine in small amounts until all wine has been absorbed.
5
Add warm cream 1/2 cup at a time until cream has been absorbed.
6
Cook risotto until tender about 20-25 minutes and remove from heat.
7
Combine creme fraiche, warm chocolate and stir.
8
Fold chocolate into risotto.
9
Pour Chocolate Risotto into custard cups and chill for 1 hour.
10
Garnish with sliced almonds and fresh mint leaves.
11
Chef's Note: Nebbia wine (Orange Muscat) came from the Half Moon Bay Winery, Half Moon Bay, Ca.
1156
kcal
Calories
94
g
Fat
67
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces bittersweet chocolate chips, 3 cups heavy whipping cream, 4 tablespoons unsalted butter (Cold), 2 ounces Frangelico (Italian Liqueur), and more.
Yes, Frangelico's Chocolate Risotto falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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