Rice Crackle Mix:
Melt the praline and the dark chocolate in a bowl over a bain marie.
Then mix in the rice bubbles.
Reserve somewhere warm.
Bring the cream to boil and pour it over the milk chocolate, mix until combined then add in the cointreau. Fill the small ladles with the mix and reserve upright in the fridge until set
In a saucepan melt together the chocolate icing and water, then add the chopped hazelnuts and reserve in a bain marie
In the 4 large ladles spread the rice bubble mix.
Push the smaller ladles into the rice bubble mix in the larger ladles, creating a semi circular hole in the centre of each one and set in the fridge.
Take the small ladles out of the fridge and scoop out the semi sphere of chocolate ganache
Now take the large ladles out the fridge and scoop out the rice bubble and place semi sphere of chocolate ganache in the centre of each rice bubble scoop
Then drizzle some of prep (c) on the edges of the half spheres and assemble two halves together to form 2 large balls, reserve on a cake rack in the fridge to set
Lastly pour prep (c) over each ball until well covered and place one more time in the fridge to set before serving.
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