They say the easiest and quickest way to a man’s heart, or anyone’s heart for that matter is through food. Cover that food in chocolate and for the man in my life I’ve pretty much won him over for life.
Truth be told I basically made these by accident using the remains of a puffed rice mould I was putting together for an anti-gravity cake. With a lot of mixture spare I couldn’t bear the thought of throwing it away so decided to roll the rest into balls. A plain puffed rice ball isn’t exactly something to sing and dance about, but coating them in silky dark chocolate and topping with exciting textures/flavours changes the game completely.
Within less than 30 minutes I had delicious and delightfully pretty bites and I only had to show Liam the tray before they were gone.
Makes | 12 bites
Preparation time | 20-30 minutes
200g puffed rice
50g unsalted butter
400g dark chocolate
Toppings to decorate (e.g. desiccated coconut, chopped nuts, sprinkles)
1 tbsp olive oil
In a pan melt the butter then add the marshmallows stirring together until the marshmallows have melted completely.
Once fully melted add the puffed rice and combine until fully coated. Tip out into a large mixing bowl and leave to cool for 10 minutes. Warning the mixture will be extremely sticky until it’s cooled.
While the mixture is cooling down chop your chocolate and melt in a medium mixing bowl over a pan of simmering water. Once melted leave to one side while you shape the bites.
Before dipping your hands in the marshmallow mixture, line a baking tray with parchment paper and rub the olive oil between your hands to avoid the mixture getting stuck to your hands.
Okay here goes this could get messy. Take a heaped tbsp. size of the mixture and roll it together in your palm of your hands. Place the ball onto the parchment paper and continue until you have gone through the entire bowl.
Now to get dipping. Set up your bowl of melted chocolate and toppings next to your baking tray of bites and one by one plunge the bites into the chocolate with a spoon coating them completely. Lift them out and pop back onto the baking tray.
Once all 12 bites have been coated pop into a freezer for 5 minutes to let them set a little, then bring them back out and dunk them for a second coat. This time sprinkle with your chosen toppings when back on the baking tray.
Freeze for another 5 minutes then serve.
Store in an airtight container in the fridge for up to 2 weeks.