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Your kids will love making this with you. An attractive, festive amuse bouche that oozes chocolatey flavours and playfully releases its crispy, chewy, and buttery textures. Best of all, its quick and simple. No baking, just assembling a short list of ingredients.
Ingredients
150g milk chocloate
90g mini marshmallows
75g rice krispies
35g butter
To decorate:
50g white chocolate edible fondant holly
Method:
Line a baking tray with parchment paper.
Over a gentle heat melt the chocolate, butter and marshmallows in a bain marie until just melted, stirring until all is combined. Place the rice krispies in a large bowl, then add the melted chocolate mixture and gently stir until all the rice krispies are coated.
Take a table spoon of the mixture and roll into a ball. Place on the prepared baking tray, repeat until all the mixture is used up. Place the tray in the fridge and allow to fully cool.
Gently melt the white chocolate. Place the melted chocolate in a piping bag and then drizzle a little over the top of each ball, placing the holly on top. Refrigerate for 20 mins to allow the white chocolate and holly to set.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
