• Rice Crackle Mix

  • 480 grams Hazelnut Praline Paste

  • 120 grams Dark Chocolate (66% or 77%)

  • 200 grams Chocolate Rice Bubbles

  • Chocolate Ganache

  • 250 grams Milk Chocolate

  • 175 grams Pouring Cream

  • 50 ml Cointreau

  • Nappage

  • 1kg Chocolate Icing

  • 100 to 200 ml Water

  • 200 grams Chopped Hazelnuts

  • For Shaping

  • 4 x 2oz Ladles

  • 4 x 6oz Ladles


  • Rice Crackle Mix:

  • 1.

    Melt the praline and the dark chocolate in a bowl over a bain marie.

  • 2.

    Then mix in the rice bubbles.

  • 3.

    Reserve somewhere warm.

  • Chocolate Ganache:

  • 1.

    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

  • Nappage:

  • 1.

    In a saucepan melt together the chocolate icing and water, then add the chopped hazelnuts and reserve in a bain marie

  • To assemble:

  • 1.

    In the 4 large ladles spread the rice bubble mix.

  • 2.

    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.

  • 3.

    Take the small ladles out of the fridge and scoop out the semi sphere of chocolate ganache

  • 4.

    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

  • 5.

    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

  • 6.

    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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Posted by Sapphire1971Report
Manu, my whole entire house is a fan.....absolutley love all your recipes