Chocolate Crackle Sundaes
Ingredients
- 250g dark chocolate
- 3 cups rice bubbles
- 1/2 cup shredded coconut
- 16 scoops Bulla Real Dairy Chocolate 2L
to serve
- Bulla Thickened Cream, whipped
- strawberries
Tip
- Make cups in advance and store in an airtight container. They will keep for up to a week in a cool place. That way you have an amazing dessert for the kids (and adults) in minutes.
Cooking Directions
- Melt chocolate in a large heatproof bowl over a saucepan of gently simmering water. When smooth and melted, stir in rice bubbles and coconut.
- Divide mixture between 16 x ⅓ cup capacity muffin trays, pressing around base and edges to form chocolate cups. Refrigerate until firm.
- Gently heat base of pan to loosen chocolate cups from pan, then refrigerate covered until required.
- To serve, place chocolate cups onto a serving plate, fill with a scoop of Bulla Real Dairy Chocolate, a dollop of Bulla Thickened Cream and some strawberries.
Ingredients
- 250g dark chocolate
- 3 cups rice bubbles
- 1/2 cup shredded coconut
- 16 scoops Bulla Real Dairy Chocolate 2L
to serve
- Bulla Thickened Cream, whipped
- strawberries
Tip
- Make cups in advance and store in an airtight container. They will keep for up to a week in a cool place. That way you have an amazing dessert for the kids (and adults) in minutes.