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Chocolate crackles

  • 1:10 Prep
  • 0:05 Cook
  • Makes 16


  • 125g copha, chopped
  • 200g dark chocolate, finely chopped
  • 175g (5 cups) Rice Bubbles
  • 150g (1 cup) pure icing sugar
  • 85g (1 cup) desiccated coconut

Dark chocolate ganache

  • 400g dark chocolate, chopped
  • 2/3 cup thickened cream


  • 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.

Source: taste.com.au


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