- makes 12-20 serves
- preparation 15 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 5 cups puffed rice or rice bubbles
- 2 tbsp coconut oil
- 200 g white chocolate
- 200 g dark chocolate (milk chocolate could be used instead)
Setting time: 30-60 minutes.
Instructions
- Brush a little of the coconut into a lamington or slice tin (or line with plastic wrap).
- Melt the white chocolate in a bowl with 1 tablespoon of coconut oil and melt the dark chocolate with the remaining oil.
- Separate puffed rice into two bowls. Add white chocolate to one and dark chocolate to the other. Combine until each grain of rice is coated.
- Pour the dark chocolate puffed rice into the tin and spread out evenly. Spread the white chocolate puffed rice on top and press down gently to compress (layering some plastic wrap over the top will make this easier). Place in the fridge for 20 minutes to 1 hour to firm up, before slicing with a serrated knife.
See Justine make this in season 1 episode 6 of Everyday Gourmet: Sweet Edition.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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