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Chocolate Espresso Porridge (For 24)
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Servings24
Ingredients
- 3 quarts medium or short grain rice, cooked
- 3 cups sweet condensed milk
- 6 cups whole milk
- 3 cups dark chocolate, chopped
- 1½ cups espresso, brewed
- 1½ cups sweetened coconut flakes, toasted
- 1½ cups cacao nibs
Directions
- In a large stockpot or rondo, combine rice, condensed milk, whole milk, chocolate, and espresso. Simmer over medium heat for 5 to 7 minutes or until porridge becomes thick.
- Transfer porridge to a steam table and hold hot for serving.
- To make one portion, scoop 3/4 cup of porridge into a heated bowl, and top with 1 tablespoon coconut flakes and 1 tablespoon cacao nibs.