Mini Coconut Rice Cakes
Ingredients
- 250g White Cooking Chocolate
- 1 tbsp Vanilla Extract
- 1 Cup Dessicated Coconut
- 1 tbsp Ground Cinnamon
- 2 Cups Rice Crispies (or other baked rice cereal)
Accompaniment
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Description
A White Chocolate Rice cake made with Coconut.
Method
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1
1) Prepare approximately 12-16 small petit fours cake cases on a tray and clear a shelf in the fridge ready to set the cakes when done.
2) Melt the chocolate in a bowl over some low light simmering water and add the vanilla extract.
3) Once melted add the coconut, cinnamon and the Rice Crispies and stir well, so they are evenly distributed and well covered. At this point you can add more cereal if you wish.
4) Using tea spoons divide the mixture into the cases evenly and transfer to the fridge to set. This will only take about 15-20 mins, then remove from the fridge approximately 10 mins before they are to be served (to remove the chill, and to make them easier to bite!)
Chef's Tips
To make them a little extra special, prepare some small dark chocolate whirls or shapes small enough to place on top of the cakes before you put them in the fridge to set the two chocolates together, or once set drizzle some dark chocolate over the top in any way that look apealing.
When melting the chocolate, make sure the bowl doesn't touch the water in the pan underneath, otherwise you will burn the chocolate, also don't play with it too much, as white chocolate is much harder to work with than milk or dark chocolate.
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