prep: 10mins
cook: 5mins
makes: 16


  • 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

Chocolate Crackle Sundaes


  1. Melt chocolate in a large heatproof bowl over a saucepan of gently simmering water. When smooth and melted, stir in rice bubbles and coconut.
  2. Divide mixture between 16 x ⅓ cup capacity muffin trays, pressing around base and edges to form chocolate cups. Refrigerate until firm.
  3. Gently heat base of pan to loosen chocolate cups from pan, then refrigerate covered until required.
  4. 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.
  5. 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.