Chocolate-Hazelnut Rice Pudding

Ingredient

• 4 1/4 cups (1,125 L) 10% cream
• 1 1/2 cup (375 mL) milk
• 1/4 cup (60 mL) sugar
• 2 1/4 cups (560 mL) arborio rice
• 3 squares (90 g or 3 oz.) unsweetened chocolate, grated
• 1/2 cup (125 mL) cocoa hazelnut spread
• 1 pinch ground cinnamon

Preparation

1. Heat cream, milk and sugar in a heavy pan. Add the rice when the cream boils. Return to a boil, reduce to minimum, cover and cook 20 minutes.
2. Add chocolate and cinnamon and stir until chocolate is melted. Remove from heat, add the spread and mix well. Pour into individual cups. Serve warm topped with whipped cream.