I don’t particularly like chocolate crackles – I think it’s the copha that I’m not keen on – but have always made them at Christmas. My father has always liked them, in fact, one year we even made a chocolate crackle tower that we christened the “cracklebouche” – like a croquembouche but with chocolate crackles. We decorated it with cherries and icing sugar so it looked vaguely winter wonderland-ish.
I don’t think I’ve made chocolate crackles since, but when I saw this recipe on The Annoyed Thyroid I knew immediately that I had to make it. A heap of them have made their way to my daughter’s workplace, the charity that my husband volunteers for, and the recipe has even made it into the newsletter that I write for my day job.
There’s no copha in them instead, it’s pretty much just melted mars bars, rice bubbles and a little bit of cream and extra cocoa. Then you drizzle white chocolate over the top.
You can make yours look prettier than mine – and more like a chocolate pudding – by allowing them to set completely and colling the white chocolate for longer, but we actually love the way the chocolate drizzles into all the little gaps.
Also, if you want them to look like perfect little domes you can use an egg cup (lined with cling film) to shape them – although I couldn’t be bothered and did the freeform thing.
As for the Mars bars, they come in a really inconvenient size – 52g – so you’ll need 4 full sized bars and then be forced to chop the very end off the last bar and (shock horror) eat it.
Anyways, with thanks and all credit to Sammie at The Annoyed Thyroid, here’s how you do it…
Line 24 holes of a mini muffin tin with paper cases.
Melt together the Mars bars, cream and cocoa in a large, heatproof bowl over a saucepan half-filled with simmering water, making sure that the bowl doesn’t touch the water.
Stir with a metal spoon until the Mars bars have melted and the mixture is smooth.
In a separate bowl, place the rice bubbles, add the chocolate mixture and stir until all the rice bubbles are coated with the gooey chocolatey sticky mix.
Spoon the mixture into dome shapes in the paper cases. Each case will take about 1 tablespoon of mix, but I found it easier to work using 2 spoons – until I got impatient and began rolling it into balls. Of course, you could always line an egg cup with plastic wrap and do it that way.
Set them in the fridge for a couple of hours or until firm.
Melt the white chocolate in a bowl in the microwave. Do this in a series of 30-second bursts, stirring well in between. Allow the chocolate to stand for a few minutes for it to thicken slightly.
Spoon the melted white chocolate over the puddings and decorate with an M&M. Set aside until set.