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Chocolate Rice Cakes
ChocoChef (Hassoun)

Chocolate Rice Cakes

Crunchy chocolate rice cakes: puffed rice clusters bound with dark chocolate. Three ingredients, no oven; makes 12 in about 45 minutes, including chilling.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 12 clusters
Course: Snack
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 50 g puffed rice or crispy rice cereal about 2 cups cereal or 3½ cups plain puffed rice
  • 200 g dark chocolate 70% cocoa, finely chopped
  • 1 tbsp coconut oil or butter optional

Method
 

  1. Melt the chocolate. Melt the chocolate with the coconut oil or butter over a pan of barely simmering water, or in 30-second microwave bursts, stirring until smooth. Keep it below 50 °C, then let it cool for 2 minutes.
  2. Mix. Put the puffed rice in a large bowl, pour the chocolate over it and fold gently until every grain is coated.
  3. Shape. Line a tray with parchment. Drop 12 heaped spoonfuls and flatten them lightly into disks about 1.5 cm thick.
  4. Chill. Refrigerate for 30 minutes, or 15 minutes in the freezer, until firm.

Notes

Store in an airtight container in the fridge for up to 1 week and serve cold. To coat 6 store-bought rice cakes instead, spread them with 150 g of melted chocolate and chill for 15 minutes. Calories are an estimate per cluster.