Another blast from the past… chocolate crackles! I loved these as a kid, and this version will make you love them more as an adult.
This is a slight variation of the original recipe as it does not contain copha – which for non-Australians is a vegetable fat shortening derived from coconuts. It’s also used in white christmas (which I’m sure I’ll be making in a few months!). Personally, I find copha a bit sickly so this version not only looks better, it tastes better too (more chocolate, less lard).
The ingredients are:
– 200g milk chocolate
– 100g dark chocolate
– 1 cup shredded coconut
– 3 cups rice bubbles
– powdered cocoa to dust
Mix the coconut and the rice bubbles in a bowl. Leave to the side.
Melt down the chocolate.
Add in the coconut/rice bubbles. Combine ensuring that everything is coated in chocolate.
Put mixture into cupcake papers.
Stick in the fridge for 30 – 45 mins. Take out 5-10 minutes before serving.