Chocolate Bombe Filled with White Chocolate Risotto

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This rice pudding is really a sweet risotto, but using the Middle Eastern repertoire of spices. I love this combination of flavours so much, perhaps because I was born in Teheran.


  • 200 g real dark chocolate
  • 25 g butter
  • seeds from 10 whole green cardamom pods
  • 400 g risotto rice
  • freshly grated nutmeg
  • ½ tsp real saffron strands
  • about 1.25 litres milk
  • 200 g white chocolate, chopped
  • 4 tbsp rose water (I used Lebanese or Persian)
  • grappa (optional)


Firstly, prepare the bombe shell(s). Temper the dark chocolate as described. Pour into 1.2 litre pudding basin or eight 150 ml individual moulds and tip out the excess. This is the same process as moulding the trees. You need to do this twice to get a reasonably thick layer, allowing it just to set in between. If you are making the one large mould, then you may have some chocolate left over (I’m sure you’ll find a use for it). Leave to cool for 15 minutes, then refrigerate for 30 minutes to crisp up.

Make the risotto: melt the butter in a heavy-based pan over a low heat and gently stir in the cardamom seeds and rice, being careful not to let the butter brown. Grate a good piece of nutmeg and add this and the saffron to the milk in another pan and warm gently until it is just about boiling. Add a ladleful of the hot milk to the rice and stir it in. Keep stirring so it does not stick or get lumpy, adding more ladlefuls as it is absorbed, for 20 minutes or so. The rice should be tender but still have some bite, and there should be plenty of the milky sauce. Add the white chocolate (as you would the butter and cheese to a savoury risotto), together with the rose water and a slug of grappa if you like. Stir in.

Either allow to cool and serve upside-down in the bombe case(s) or let cool a little and, when everyone is ready with bowls and spoons, pour the warm pudding into the unmoulded case(s) and invert on to a plate. The case(s) will melt fairy rapidly and surround the pudding in a veil of dark chocolate.

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