Chocolate Millet Porridge

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If you look for a healthy desert  low on calories Chocolate Millet Porridge is a great combination. Could be a nice weekend breakfast or light dinner for kids.

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2 1/2 cup low fat milk, salted
1 cup millet/rice/grits
4 spoons cocoa powder
2-4 spoons sugar
100 g flavored dark chocolate, chopped

It is also great if prepared with grits or rice, but for me is the best when millet is used. So cook it in a salted milk till soft, mushy and greasy. Add cocoa powder, sugar and chocolate and stear till smooth. If preparing for adults only, add 3-4 spoons of liquor by your choice ;) Fill the glass jars or cups with it and let it cool down.

1 cut whipping cream
1 cup cottage cheese
zest of one lemon/lime/orange
berries

Mix whipping cream, cottage cheese and grated zest. Fill it on the top of already chilled porridge. Use fruits to ‘decorate’ the top of each cup.

Enjoy!

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18 comments

  1. Does the millet disintegrate into the mixture and become smooth?

    This sounds really tasty.

    1. Judilyn, if you cook it long enough and with enougt milk than become smooth but still keep the shape. I love such texture. Add an extra milk while cooking if needed. Usually I am cooking it for about 5-10 minutes loner than its written on the box.
      Hope you’ll like it as much as my family do.

  2. I love how you add a whipping cream top with fruits to the porridge. I am not a fan of millet but yours just make me want to give it a try. Thanks for sharing!

    1. Thanks Irene ;) I have to say I am a big fan of millet, doesn’t matter the recipe. But my hubby wasn’t :) If I wanted to convince him it had be prepared with his favorite adds: whipping cream – lots of it, chocolate and mixed fruit.
      Just once again, millet has to be ‘overcooked’ But if you really don’t like it, rather use grits or rice instead of it.

  3. We eat millet traditionally in savory dishes cooked with salt or chicken stock. Very interesting to see this flipped! – I got to try.
    Sweet cereal dishes work for me also really well with buckwheat (which my husband used to know only as a savory dish prepared with salt and cooked like rice without milk!).
    Looks like the most delicious millet dream! – I’ll try.

    1. Sannekurz, I LOVE mushrooms or any kind of mixed vegetable ‘risotto’ with millet instead of rise. Or cooked and later baked with any kind of fruit.
      Buckwheat is also great in any kind of such recipes. I am sure this one is no exception. Hope you’ll like it as much as I do in any combination you’ll prepare it… and thank you for so nice comment!

  4. I never thought to cook millet this way, I can’t wait to try it!

    1. Anne, thank you for your kind words! Hope you’ll like it too!

  5. I am so trying this!!! Never imagined millet with cocoa powder, but now that you’ve laid it out there it seems a no-brainer. How yum! Did you come up with this yourself or is it a recipe you saw elsewhere? Am thrilled you stopped by foodforfun’s muffin with friends. Wouldn’t have learned about chocolate millet otherwise:-) Thanks for the visit.

    1. Thank you too Liz, I am glad you liked it. I never saw that in any of my cookbooks. I simply love experimenting in my kitchen, looking for new tastes and combinations (my background is in Chemistry, maybe that’s the reason for ;)). And once again, you blog is great keep posting same way!

  6. three4one · · Reply

    I never saw that combination before! I have to try it, looks great!!

  7. Looks fantastic! I never ever thought about millet this was, I’ll give it a try! Is it ok to use any other fruit than berries?

    1. Thank you, you should give it a try ;)

  8. Sounds and looks like wonderful idea!

    1. I am happy that you like it too! Thanks for stopping by!

  9. Photos looks great as well as the recipe! I like the idea and the container!

  10. Mmmm it looks so delicious! :)

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