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Puffed rice and chocolate tarts
INGREDIENTS
200g (1 ¼ cups) milk chocolate, chopped; 20g (1 ½ tbsp) butter; 30g (2 cups) puffed rice.
METHOD
- Melt milk chocolate with room-temperature butter over a bain-marie, stirring all the way through the process.
- Pour melted chocolate on top of the puffed rice and stir thoroughly.
- Fill cupcake liners with puffed rice mixture and let sit in the fridge for 20 minutes or until set.
*Recipe on video and text may differ from each other!
How to cook Puffed rice and chocolate tarts:
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