Dark chocolate and almond crunch bites
Published on 15 February 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients
200 g dark chocolate
100 g chopped almonds
50 g puffed rice
I roughly chop the chocolate.
I melt in the microwave or over hot water, taking care not to burn it.
I combine almonds and puffed rice and warm slightly in the microwave, oven at 100°C or a frying pan for a few minutes.
I combine the two mixtures.
I mix until thoroughly combined.
I prepare paper cases.
With two teaspoons and patience, I fill them with neat heaps.
I chill until firm and crunchy.
They keep well in a tin, though probably will not last: they are irresistible.
The blog also has ‘White chocolate and hazelnut crunch bites’. Make both versions and give them in transparent bags.
200 g dark chocolate
100 g chopped almonds
50 g puffed rice
I roughly chop the chocolate.
I melt in the microwave or over hot water, taking care not to burn it.
I combine almonds and puffed rice and warm slightly in the microwave, oven at 100°C or a frying pan for a few minutes.
I combine the two mixtures.
I mix until thoroughly combined.
I prepare paper cases.
With two teaspoons and patience, I fill them with neat heaps.
I chill until firm and crunchy.
They keep well in a tin, though probably will not last: they are irresistible.
The blog also has ‘White chocolate and hazelnut crunch bites’. Make both versions and give them in transparent bags.
Original source: https://incucinaconlilly.com/2014/02/15/croccantini-cioccolato-fondente-e-mandorle/
Reserved advertising space · no adverts are active