Australian chocolate crackles combined with the flavours of Cherry Ripe including a little Cherry Ripe bar topper! This dark chocolate crackle recipe is a nostalgic treat that's great for adults.
CHERRY CHOCOLATE CRACKLE
Ingredients
250g (1 block) Copha
160g (4 cups) Kellogg’s Rice Bubbles
60g (¾ cup) shredded coconut
100g (½ cup) red glace cherries, chopped
50g dark chocolate, finely chopped
120g (1 cup) icing sugar mixture
35g (⅓ cup) cocoa powder
Extra ¼ cup shredded coconut and Cherry Ripe (15g bars), to decorate
Method
Line a 12-hole muffin pan (⅓-cup capacity) with large paper cases.
Place Copha in a small saucepan and stir over a low heat until melted. Remove from heat. Stand 10 minutes to cool slightly.
Combine Rice Bubbles, coconut, chopped glace cherries, chocolate and combined sifted sugar and cocoa in a large bowl. Add in the melted Copha and stir to combine. Spoon crackle mixture evenly among prepared paper cases. Refrigerate for up to one hour to set.
GANACHE
Ingredients
100g dark chocolate, finely chopped
60ml (¼ cup) thickened cream
25g (1 tbsp) Copha
Method
To make ganache, combine ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Stand at room temperature until thickened slightly
Spoon ganache on top of each crackle. Sprinkle with extra coconut and decorate with Cherry Ripe. Refrigerate for at least 1 hour or until set
Tips & Hints
Glace cherries are available from most major supermarkets, green grocers or whole food stores.
