Death by Chocolate

What is it about chocolate that has most women on the planet in awe of its perfection?

Is it the smooth, silky texture; the creamy sweetness; or the rich dark "cocoay" taste? Or something completely different... maybe the way it makes us feel - the sinfulness of being curled up on the couch with a soppy romcom on the tv and a slab of rich dark gold next to us - the thought of knowing that it's going to go straight to the hips, but just not caring because it tastes so damn good? Or just for an hour or two being able to forget all of our troubles and savour the feeling of the rich dark sweetness melting in the mouth - so enjoyable it makes the toes curl?! Yes, it's good to be a woman sometimes! :)

If I could package the feeling that chocolate gives us - I'm sure I'd be a millionaire!

This week I have been trying to recreate that feeling - being a bit "Heston Blumenthal" even :)
My first sinful offering is a

Decadent Chocolate Rice Pudding:
(Serves 2)

Ingredients:

1 Cup Coconut Milk
3 Teaspoons Good Quality Cocoa (Dairy Free)
1 Teaspoon Vanilla Extract
1/4 cup Brown Sugar or Fructose or Xylitol (Add more or less to your own taste)
3 - 4 Blocks Nestle Albany Smooth Dark Chocolate*
1 Cup Cooked Rice

* Not if you are highly allergic to dairy (Dairy is not included in the ingredients, but the chocolate itself is made in a factory that uses dairy)

Directions:

Combine coconut milk, cocoa, vanilla extract and sugar in a pot on the stove - beat out the cocoa lumps and allow mixture to bubble
Add the chocolate (if using)
Add the rice, stir to combine and allow to bubble further for a few more minutes
Taste - add more sugar if you prefer more sweetness or more cocoa if you want a richer chocolaty flavour

Cook's Note 1: A nice idea is to transfer the rice pudding to an oven proof dish and sprinkle over some brown sugar. Grill in the oven until a crust has formed from the sugar
Cook's Note 2: For extra indulgence - make a sauce from a bit more of the chocolate or cocoa and sugar with some soya/rice or coconut milk - add a touch of brandy or orange liqueur if desired and then pour the sauce over the rice pudding just before serving
Cook's Note 3: Can also be served with soya cream