This remake of a traditional rice pudding recipe uses whole-grain farro which is full of fiber and minerals. For an optimal serving appearance, top each dish with ground cinnamon and chocolate-covered coffee beans.
In a medium saucepan bring 3 cups of the water and the farro to boiling; reduce heat. Simmer, covered, 5 minutes. Remove from heat. Cool 15 minutes; drain. Transfer to a food processor. Cover and process 30 seconds or until coarsely chopped.
Return farro to the saucepan; whisk in the remaining 1 cup water, coffee, stick cinnamon and salt. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until farro is tender, stirring every 10 minutes. Remove and discard stick cinnamon. Stir chocolate pieces and brown sugar into farro mixture until melted.
In a small bowl, whisk together egg yolks and half-and-half. Gradually stir about ¼ cup of the hot farro mixture into egg yolk mixture. Return yolk mixture to the remaining hot farro mixture in saucepan, stirring to combine. Bring to a gentle boil; reduce heat. Cook 2 to 3 minutes or until slightly thickened.
Divide farro mixture among six dessert dishes. Cover surfaces with plastic wrap and cool about 45 minutes to serve warm, or chill for up to 24 hours. To serve, top with dessert topping and, if desired, ground cinnamon and coffee beans.
Tip: If using a sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to 1½ tablespoons brown sugar. Nutrition per Serving with Substitute: same as below, except 155 cal., 20 g carb. (6 g sugars).