Fancy Chocolate Crackles

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Sometimes you listen to a doctor, and totally take on board what they have to say. But also, what they have to say is pretty shithouse, so you kinda ignore them.
This isn’t one of those times.

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Okay it is.

APPARENTLY, I’m lactose intolerant; which my mind rationalises to *Not allergic, you’re in the clear!*. Because lactose is probably my favourite, ice cream, yoghurt, frozen yoghurt, whole milk on cereal.

I think what I’m actually getting at is ‘I LOVE fat’. But in all seriousness, I’ve cut down. By cut down I mean I swapped my cereal milk for almond milk. Yeah I need to do better. Also my ice cream addiction… Yeah.

So in the spirit of self harm, here’s some lactose filled treats.

These rice bubbles are lush (anyone else totally addicted to the Valleys? Don’t even judge me. Okay yeah judge me.). Even better is that people will think you are damn fancy, and there is NO Copha.

People will exclaim this fact loudly. When was the last time you heard someone exclaim loudly at a party “Really? NO Copha? REAAAALLLLY?”

Yeah it’s a crowd winner, and it’s got that texture that the masterchef judges are all about. Too many TV show related comments in this post? Definitely.

Let’s move on. To this damned easy recipe.

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White Chocolate, Pistachio and Cranberry Crackles.

3 cups of Rice Bubbles (sifted to remove the dust)
300 grams of White Chocolate, broken into pieces
1 handful of dried cranberries
1 teaspoon of Kosher salt
1 handful of Pistachios roughly chopped

Pour the rice bubbles into a large bowl and set aside.
Melt the white chocolate and allow to cool slightly. Whilst the chocolate is cooling you have enough time to quickly sprinkle the salt over the cranberries and roughly chop. Add the cranberry mix to the pistachios.

Pour the white chocolate into the rice bubbles and lightly fold. Add the cranberry & pistachio mix to the rice bubbles and fold in.

Use a small ice cream scoop to distribute the rice bubbles into small patty pans and allow to set in the fridge for an hour.

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