Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chocolate mousse with brown rice amazake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chocolate Mousse with Brown Rice Amazake is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chocolate Mousse with Brown Rice Amazake is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chocolate mousse with brown rice amazake using 13 ingredients and 8 steps. Here is how you can achieve it.
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The ingredients needed to make Chocolate Mousse with Brown Rice Amazake:
- Make ready 100 ml ☆Brown rice amazake
- Make ready 30 grams ☆Sliced almonds
- Make ready 1 tbsp ☆Shredded coconut
- Prepare 200 ml ☆Soy milk (additive-free and unsweetened)
- Make ready 1 1/2 tsp ◎kudzu powder
- Take 1 tsp ◎Powdered kanten
- Make ready 2 tbsp ◎Beet sugar
- Take 1 tbsp ★Canola oil
- Prepare 1 1/2 tbsp ★Cocoa powder
- Take 1/2 tsp Natural vanilla essence
- Take 2 tsp Rum or other liquor
- Make ready 1 Cocoa powder (for decoration)
- Prepare 1 Nuts (for decoration)
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Instructions to make Chocolate Mousse with Brown Rice Amazake:
- Put all of the ingredients marked with ☆ except for the soy milk in a food processor. Blend the mixture, whilst adding the soy milk a little at a time until smooth.
- Once smooth, transfer the mixture to a saucepan, add the ingredients marked with ◎ and set on a low-medium heat.
- Once the mixture has been brought to a boil, reduce the heat to low and stir until the kanten has completely dissolved. This should take about 2 minutes. Once dissolved, turn off the heat and cool the mixture.
- Combine the ingredients marked with ★ in a bowl and whisk together. Add the cooled mixture from Step 3 and mix together.
- Add flavour with a few drops of vanilla essence and liquor and transfer to serving dishes.
- Decorate with cocoa powder and nuts and leave to chill and set in the fridge to finish.
- I made mine in cocottes; then decorated them with walnuts. Fruit on top would also look nice, too.
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