I used a typical chocolate Rice Krispies recipe.
You will need the following:-
90g Rice Krispies or Corn Flakes
100g dark chocolate
3 tbsp golden syrup
- First you should crush up the Rice Krispies, I did this by putting them in a blender and pulsing.
- Melt the butter, chocolate and syrup together in a bowl over a saucepan of simmering water.
- Then add this mixture to the Rice Krispies, mixing thoroughly.
You should then put the mixture back into the blender again, this will make for a much smoother mixture. Spoon this into your chocolate moulds, making sure you fill all the corners.
Tip - If you don't have any moulds you could roll them into small balls.
Put them in the fridge or freezer to set. I used the freezer as I only had eight moulds, and needed to re-use them for the rest of the chocolate mixture. The second batch came out much better as I realised I had not ensured the chocolate was in every nook and cranny of the mould.
This was the first time I had used silicone moulds, which I received as my secret Santa present at work last year. I was surprised at how easily the chocolates popped out of the moulds.
I experimented (as you do) and added some edible glitter and tiny holly leaves and berry sprinkles to the bottom of some of the moulds.
The finished chocolates were gift wrapped and delivered to friends as Christmas presents.
Wishing a Happy Christmas to all my followers.
I'm submitting this post under the Tea Time Treats blog challenge from Lavender and Lovage blog and What Kate Baked blog who is also hosting the challenge this month.