Ingredients:
250 g ricotta cheese
2 tablespoons superfine sugar
1 tablespoon Baileys Irish Cream
1 tablespoon cream
1 cup cooked short-grain rice
60 g dark chocolate, grated
3 tablespoons water
185 g dark chocolate, grated
1/2 cup superfine sugar
1/4 cup water
2 egg yolks
Directions:
Beat the ricotta cheese in a bowl until smooth.
Add 2 Tbsp superfine sugar, the Baileys and cream and beat until combined.
Add rice and first lot of grated chocolate.
Divide between 4 bowls or glasses.
Place water and chopped extra chocolate in a pan and stir over medium heat until the chocolate has melted.
Remove from heat.
Combine extra superfine sugar and extra water in a saucepan.
Stir over a low heat until the sugar is dissolved, then bring to boil rapidly for about 5 minutes until the mixture forms a soft ball when a small amount is dropped into cold water.
Beat egg yolks until pale.
Pour boiling sugar syrup into the egg yolks, continue to beat until cool.
Beat in melted chocolate.
Pour over the ricotta mixture and refrigerate until firm.
Decorate with grated chocolate.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.