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Member Recipe

Chocolate Cheesecake Rice Croquembouche

Difficult4 servings
This decadent, chocolate cheesecake rice croquembouche is a perfect treat for the holidays. Better yet, it's guilt-free and gluten-free because it's made with a pate a choux as a substitute for flour.

What you need to get

For Pate a Choux:
1 package VeeTee Long Grain Rice
3 large eggs
2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted

For filling:
4 oz. cream cheese, softened
1 tablespoon milk
2 tablespoons granulated sugar
3/4 teaspoon lemon juice

For chocolate coffee ganache:
1/4 cup milk
1.5 teaspoons instant coffee
1 tablespoon honey
1/2 cup dark chocolate chips

For finishing:
Unsweetened cocoa powder
Powder sugar
Sugar pearls
Pearlized gold sprinkles

What you need to do

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. Make Pate a Choux. Cook rice according to the package directions. Put the rice into a blender. Add eggs, cocoa, granulated sugar and melted butter to the blender and puree until smooth.

3. Make filling. In a bowl, beat together cream cheese, milk, sugar and lemon juice. Put the mixture into a pastry bag.

4. Transfer the rice mixture into another large pastry bag. Tip off the corner and pipe 25 pieces (about 3/4 tablespoon of the mixture and 1.5-inch in diameter per piece) onto the prepared parchment paper. Then pipe the filling (about 1 teaspoon) on the center of each rice mixture. Pipe the rest of rice mixture over the filling to cover. Bake in the oven for 20 minutes or until set. Turn off the heat and let sit in the oven for another 10 minutes.

5. Make chocolate coffee ganache. In a microwave-safe, small cup, put milk and heat in the microwave until just warmed up. Stir in instant coffee until coffee is dissolved. In a large heatproof bowl, set over a pot of simmering water, put in chocolate chips, coffee mixture and honey. Stir until chocolate melts and the mixture is smooth.

6. Assemble croquembouche. On a large serving plate, place 8-9 of chocolate cheesecake rice puffs. Spread some of the chocolate coffee ganache over the rice puff. Place other puff and repeat this with the rest of rice puff and chocolate coffee ganache as you like to decorate.

7. Drizzle with the remaining chocolate coffee ganache over the chocolate croquembouche (you may not use all). Put sugar peals and sprinkle with cocoa powder, powder sugar and pearlized gold sprinkles over the croquembouche.
Tips: You can decorate the chocolate croquembouche adding something else, such as chocolate chips or another kind of sprinkles or nuts.

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Chocolate Cheesecake Rice Croquembouche

Chocolate Cheesecake Rice Croquembouche This decadent, chocolate cheesecake rice croquembouche is a perfect treat for the holidays. Better yet, it's guilt-free and gluten-free because it's made with a pate a choux as a substitute for flour.

What you need to get

For Pate a Choux:
1 package VeeTee Long Grain Rice
3 large eggs
2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted

For filling:
4 oz. cream cheese, softened
1 tablespoon milk
2 tablespoons granulated sugar
3/4 teaspoon lemon juice

For chocolate coffee ganache:
1/4 cup milk
1.5 teaspoons instant coffee
1 tablespoon honey
1/2 cup dark chocolate chips

For finishing:
Unsweetened cocoa powder
Powder sugar
Sugar pearls
Pearlized gold sprinkles

What you need to do

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. Make Pate a Choux. Cook rice according to the package directions. Put the rice into a blender. Add eggs, cocoa, granulated sugar and melted butter to the blender and puree until smooth.

3. Make filling. In a bowl, beat together cream cheese, milk, sugar and lemon juice. Put the mixture into a pastry bag.

4. Transfer the rice mixture into another large pastry bag. Tip off the corner and pipe 25 pieces (about 3/4 tablespoon of the mixture and 1.5-inch in diameter per piece) onto the prepared parchment paper. Then pipe the filling (about 1 teaspoon) on the center of each rice mixture. Pipe the rest of rice mixture over the filling to cover. Bake in the oven for 20 minutes or until set. Turn off the heat and let sit in the oven for another 10 minutes.

5. Make chocolate coffee ganache. In a microwave-safe, small cup, put milk and heat in the microwave until just warmed up. Stir in instant coffee until coffee is dissolved. In a large heatproof bowl, set over a pot of simmering water, put in chocolate chips, coffee mixture and honey. Stir until chocolate melts and the mixture is smooth.

6. Assemble croquembouche. On a large serving plate, place 8-9 of chocolate cheesecake rice puffs. Spread some of the chocolate coffee ganache over the rice puff. Place other puff and repeat this with the rest of rice puff and chocolate coffee ganache as you like to decorate.

7. Drizzle with the remaining chocolate coffee ganache over the chocolate croquembouche (you may not use all). Put sugar peals and sprinkle with cocoa powder, powder sugar and pearlized gold sprinkles over the croquembouche.
Tips: You can decorate the chocolate croquembouche adding something else, such as chocolate chips or another kind of sprinkles or nuts.