Haigh’s Double Chocolate, Cherry & Coconut Crackles
EASY 24 SERVES 30MIN PREP 15MIN CHILLING
Ingredients
- 200g Haigh’s Dark Chocolate Pastilles
- ¼ cup (60ml) coconut oil
- ¾ cup (120g) icing sugar
- 5 cups (175g) puffed rice
- 1 cup (75g) shredded coconut
- 1 cup (200g) natural glace cherries, chopped
Chocolate ganache
- 200g Haigh’s Dark Chocolate Pastilles
- 200ml thickened cream
Method
- Line 2 x 12 hole standard muffin pans with paper cases.
- Pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s Dark Chocolate Pastilles and coconut oil, stirring occasionally until chocolate melts. Remove from heat and allow to cool slightly.
- Meanwhile, combine icing sugar, puffed rice, shredded coconut and cherries together, stirring until well combined. Pour over melted chocolate mixture, stirring until mixture is well coated in chocolate.
- Evenly divide chocolate mixture between prepared muffin pans, gently pushing mixture into the bases. Place in refrigerator for at least 1 hour to set.
- To make the ganache, place cream in a small saucepan over a medium heat, bring to just below boiling point. Pour over Haigh’s Dark Chocolate Pastilles stirring occasionally until chocolate melts, making sure mixture is not stirred too much to prevent splitting.
- Spread ganache over the top of chocolate crackles and return to fridge for another hour to set.