150g milk chocolate
150g plain chocolate
30g golden syrup
70g rice krispies
50 sweet sized paper cases
150g icing sugar
Prep to Cook: Pan, large mixing bowl, teaspoon, sweet sized paper cases, polythene bag, scissors, basin, spoon and sieve.
Prep: 1. Prep the choco mix:
Tap the chocolate whilst wrapped to break it into smaller pieces
Tip into a mixing bowl
Place the mixing bowl over a pan of boiling water – turn off cooker
Add butter and syrup and wait for 5 minutes
Place the sweet cases out ready
When 5 minutes is up stir the mixture
2. Prep the pudding shapes:
Tip in the krispies and stir well until they are all dark and covered
Spoon a little pile of this mix into each paper case – fiddly but fun
Allow to cool.
3. Prep the icing:
Make up icing with boiled water until it is soft and thick
Put this icing in a strong polythene bag and snip off the corner
Squirt the icing over the krispie puddings
Place the decoration on the top
Krispie Pud bites are fun to make and bring back the feel for home-made food presents. They make a sweet and pretty accompaniment to a cup of coffee or if they are made larger, using fairy cake cases, a seasonal indulgence that costs little. Take a box to the office to test them out!
You can use cocoa pops for this. It is gluten free and a chocolatey feast that is so simple to make.
Cooks Know How: This recipe really demonstrates melting and the amazing technology involved in chocolate making. You will see how fluid it is whilst hot and how is set hard when cold to hold the extra ingredients that you put in. You will probably make these to share and will reap rewards through the speed at which these little bites will disappear. You might even enjoy sharing the making of a big batch of these if you double the recipe and remember to have big storage containers on hand. If money is tight they make a special present if presented in a funky container and your effort is worth far more than money!
For luxury you can add other ingredients such as flaked almonds, diced up glace cherries or raisins previously soaked in brandy overnight. Instead of icing them with glace icing sift with icing sugar mixed with cocoa. Serve in clusters.