Desserts
ChefRana Atwi
Chocolate Crunch
Chocolate Crunch with rice-flavored chocolate corn flakes — an excellent-quality treat at very low cost. Why buy chocolate when it’s so easy to make at home? Enjoy these luxurious bites!
Chocolate Crunch ... made in small molds perfect for serving. Why buy your treats when they’re this easy to make at home?!
Ingredients
Start here, then move straight into the method.
- A plain chocolate bar of any kind (Galaxy / Cadbury / Hershey’s …)
- Chocolate-flavored rice corn flakes
- 1 small teaspoon vegetable oil
- Molding the chocolate
- Silicone chocolate molds
Method
Follow the cooking sequence without leaving the page.
- Chop the chocolate bar into small pieces, then melt it in a bain-marie with the teaspoon of oil — place the chocolate in a glass bowl set over a pot with a little simmering water, making sure the bowl does not touch the water.
- Stir the chocolate while it melts until fully smooth.
- Then add the rice corn flakes; estimate the amount to add according to how crunchy you want them.
- Pour the crunchy chocolate into the silicone molds, and tap the molds lightly on a marble surface or the counter so the chocolate spreads evenly and any air bubbles come out.
- Place the chocolates in the refrigerator for at least two hours.
- Once set, remove them from the molds and wrap them in special chocolate wrappers for serving.
- For more of Rana’s wonderful desserts see Coconut and Semolina Dessert
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Coconut and Semolina Dessert
