There are so many different break-up parties happening at the moment. Most of them require a small plate to share and when I have the time I like to take along festive food. Something that looks Christmassy that I wouldn’t do any other time of year. I love Christmas.
I saw this idea in a magazine I was flicking through in the supermarket. It just looked so cute and a good treat for kids. Kids love chocolate crackles so knew it would be a winner. And it was. They were so perfect eaten straight from the fridge. However, having them sitting out of the fridge for 3 hours prior to eating them did not do them any favours. They crumbled terribly and my poor friends spent a lot of time with a broom and vacuum cleaner tracking down each and every stray bubble. I won’t make that recipe again.
The binding ingredient was chocolate and butter. Not binding enough. So either go down the the well trodden recipe path of a copha based chocolate crackle or give the following recipe a go. This recipe is one I have made many times over with great success. I prefer the taste of this chocolate crackle over the copha one. What ever chocolate crackle recipe you go for I guess the highlight here is the presentation. They look like sweet mini Christmas puddings.
I used Jaffas to decorate and in time they can fade if they sit in the fridge for awhile. But they are good for a day or two. These photos were taken the day after they were made.
This is a good recipe to get the kids involved in even if it is just popping the Jaffa on top at the end. They will be so proud!
christmas chocolate crackles
200g milk chocolate
1/3 cup golden syrup
4 cups rice bubbles
1 cup of mini marshmallows
200g white chocolate melts
jaffas to decorate
Place a heatproof bowl over the top of a saucepan with some simmering water on low heat. Into the heatproof bowl stir together the chocolate, butter and golden syrup until melted and smooth.
In a large bowl place the rice bubbles and marshmallows. Pour over the melted chocolate mixture and mix well to combine. Spoon into mini muffin tins lined with paper cases. Pop in the fridge for an hour or two to set.
In a heatproof bowl over a saucepan of simmering water, melt the white chocolate. Stir until smooth.
Remove the chocolate crackles from the fridge and spoon a dollop of melted white chocolate over each one and top with a Jaffa. Return to the fridge for a further 15 minutes or until the white chocolate sets. Keep in fridge until needed!