Creamy chocolate and vanilla rice pudding
Serves: 4 – 6
Time: 45 mins
Add 200g arborio rice, 700ml full-cream milk, 60g icing sugar, pinch salt, 250ml (1 cup) fresh cream, 100g butter and seeds of 2 vanilla pods to a medium saucepan. Simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 30 minutes. Swirl 120g chocolate spread through the warm rice pudding before serving in bowls.
Cheat ’s chocolate panna cotta
Time: 20 mins + 4 hrs, to set
Soak 2 gelatine leaves (5g) in cold water until soft, about 10 minutes. In a medium pot, combine 200ml cream, 100ml full-cream milk, 45ml (3 tbsp) castor sugar, pinch salt and 60ml (4 tbsp) chocolate spread. Bring the cream mixture to a boil, then remove from heat. Squeeze the excess cold water from the gelatine leaves and discard the cold water. Whisk the softened gelatine leaves into the hot cream mixture, before dividing the mixture between 2 greased ramekins or metal moulds. Refrigerate to set, at least 4 hours. To remove the panna cotta from the moulds, quickly dip the outsides into hot water before gently turning out. Serve with sliced fruit.
Spiced chicken wings with chilli, lime and chocolate dipping sauce
Time: 45 mins
Preheat the oven to 180°C. In a medium bowl, combine 10ml (2 tsp) ground cumin, 10ml (2 tsp) ground coriander, pinch dried chilli flakes, 5ml (1 tsp) minced fresh ginger, 1 peeled and minced garlic clove and 50ml olive oil. Toss 8 – 10 chicken wings in the spice mixture and place the wings in a single layer on a baking tray. Season to taste with salt and freshly ground black pepper. Roast in the preheated oven, 30 – 40 minutes, or until just cooked through. While the wings roast, prepare the dipping sauce by combining 15ml (1 tbsp) chocolate spread, 10ml (2 tsp) Worcestershire sauce, ½ chopped red chilli and juice of 1 lime. Serve the chicken wings warm, sprinkled with fresh coriander and the dipping sauce alongside.