Food & Drink Magazine

Choco Crispy Rice Nests

By @mokapinkdotcom


150 gr milk chocolate,
50 gr butter,
75 gr Rice Krispies,
2 tablespoons golden syrup
Mini chocolate eggs,
Approx 16 cup-cake cases.


Break the chocolate into small pieces and put in a large bowl. Cut the butter into small chunks and add them to the chocolate along with the golden syrup. Put the bowl over a pan of boiling water making sure there is no contact between the water and chocolate. Stir occasionally. Once the ingredients melted remove from the heat. Stir in the Rice Krispies carefully making sure to combine the ingredients smoothly not to crash the rice.

Spoon the mixture into the cup-cake cases – approximately 1 heaped tablespoon per case. Make a small indent in each nets and decorate with the mini chocolate eggs. Put in the fridge for a minimum of half an hour to set.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 10 minutes.
Cooking time: 10 minutes + chilling time.


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