※ CHOCOLATE CRACKLES - without copha

 

  • 200g / 7 oz. milk chocolate
  • 100g / 1 Stick butter (minus a tablespoon)
  • 3 cups (240g) rice bubbles

In a large, heavy based saucepan over a low heat melt together chocolate and butter. Set aside and cool. 

Line two mini-muffin trays with cupcake papers. Stir the rice bubbles into the melted mixture, coating thoroughly. 

Divide the mixture evenly among the papers and refrigerate for 2 hours.

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