Chocolate crackles

Method

• 1
  Line a 21cm (base measurement) cake pan with baking paper. Place copha and chocolate in a small saucepan over medium heat. Stir for 5 minutes or until melted.
• 2
  Combine Rice Bubbles, icing sugar and coconut in a bowl. Add copha mixture and stir well to combine.
• 3
  Press Rice Bubbles mixture into the pan. Cover with baking paper. Place another 21cm cake pan on top and place a can on top to weight. Place in the fridge for 1 hour to firm.
• 4
  Meanwhile make ganache: Place dark chocolate in a microwave-safe bowl. Add 2/3 cup thickened cream. Melt in the microwave, stirring often, for 3-5 minutes, or until combined.

• 5
  Top crackle with ganache and put back in the fridge to set.