Sweet Sushi with Chocolate
- For the chocolate coating
- 200 milliliters Whipped cream (min. 30% fat content)
- 250 grams dark Couverture (50% cocoa)
- 200 grams Milk chocolate couveture (30% cocoa)
- 2 centiliters Cognac
- 100 grams soft butter
Chop couverture chocolate and place in a bowl. Boil the cream, add the chopped chocolate and let it melt while gently stirring. Stir in the cognac gradually. Cut the butter into small pieces and stir in gradually with the chocolate cream.
Place the chocolate cream on a baking sheet lined with parchment paper and let cool for at least 5 hours. Mix the coconut milk with the sugar in a pot, bring to a boil and sprinkle in the rice. Simmer for about 30 minutes over medium heat, stirring occasionally. Rinse the strawberries, trim stems and cut into slices.
Spread the cooled rice pudding on top of the chocolate evenly. Fill the center with the sliced strawberries. Roll to create a 3 cm (approximately 1 inch) thick roll. Cut into thick slices and serve.