Christmas seems to have snuck up on me this year; I don’t have a tree, I’ve only purchased a couple of presents so far and I’ve just started listening to Christmas carols.
To make up for lost time, I spent this morning in my mum’s kitchen covered in coconut as we whipped up batches of rum balls and brandy, ginger and macadamia nut balls to share with friends.
The recipes for each are written in my mum’s recipe book, their corners marked from frequent use and ingredients splashed across their pages.
And while they are undeniably delicious, making them is often time consuming and costly—and very sticky.
Which is why my go-to sweet treat this Christmas is Chocolate Crackle Puddings which are quick, easy and fun for children and adults alike!
I found this recipe on Taste.com.au.
Chocolate crackle puddings
1 x 200g pkt good-quality milk chocolate, finely chopped
100g butter, chopped
105g (3 cups) Kellogg’s Coco Pops
100g white chocolate melts
1. Line ten 125ml (1/2-cup) capacity muffin pans with paper cases. Place the milk chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth.
2. Stir in the coco pops. Divide among prepared pans, mould into a dome shape. place in fridge for 2 hours or until firm.
3. Place the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
4. Spoon a little white chocolate over each pudding and top with a Jaffa. Set aside until set.
I did deviate from this recipe slightly—I prefer to melt the chocolate in the microwave. And if you’re not into the choc-orange flavor of the Jaffas, use red m&ms or smarties.
These also make an ideal snack to leave out for Santa!
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