Dark creamy chocolate and pearly rice grits team uniquely for mouth-feel sensation, then the cacao keeps you rockin’ for a while. Imagine the dark chocolate being champagne; the grits are like the bubbles…


 1 cup sweet milk

1 cup heavy cream

¼ tsp almond extract

¾ cup cooked Original Mississippi Middlins White Rice Grits

6 ounces dark chocolate chunks, 60 percent cacao or better

6 egg yolks, beaten

½ cup sugar

Whipped cream for garnish

Powdered cocoa for garnish


     Preheat oven to 400 degrees Fahrenheit.
In medium saucepan, warm milk and then cream gradually to a slow boil. Slow to simmer and add chocolate. Whisk to blend melting chocolate until it is completely assimilated into cream. Whisk in vanilla extract.
In mixing bowl, whisk together eggs and sugar. Add this gradually to the creamed chocolate, whisking deliberately while addition made. When thoroughly mixed, add rice grits and mix well.
Divide between small ramekins or other oven proof bowls. Place ramekins in oven proof pan large enough to hold them all, and fill with warm water up to the halfway point on the ramekins. Bake for 30 minutes, or until edges set, but still shaky in the center. Remove from oven to cool, then refrigerate until cool.
Garnish with whipped cream and sprinkle a minute sum of cocoa on the cream. Enjoy!