Chocolate orange rice crispy cakes

Chocolate orange rice crispy cakes

By
From
Recipes From a Normal Mum
Makes
12
Photographer
David Loftus

As I age, it’s the little stuff that makes me happy. At 25, all I wanted was the wind through my hair as I drove a sporty soft-top car. Now, I am far happier with the wind through my hair as I bounce with my boys on a trampoline or run down the hill at our local park. Similarly, complicated restaurant food is rare and lovely, but given the choice I’m more likely to choose something simple. And it doesn’t get easier than this.

Ingredients

Quantity Ingredient
275g good-quality milk chocolate, finely chopped
1 teaspoon good-quality orange extract
110g rice crispies
110g chocolate orange balls
or 110g other orange coloured or flavoured sweets that you fancy

Method

  1. Line a 12-hole cupcake tin with cases. Place the chocolate and orange extract in a large, dry microwaveable bowl (water is not a friend of chocolate). Heat in the microwave until melted, about 1 minute, or placed over a pan of simmering water, being careful not to let the water come into contact with the bottom of the bowl. Stir gently until the chocolate has completely melted then add the rice crispies and stir again until they’re all well coated.
  2. Spoon the mixture into the cupcake cases and press a few sweets onto the top. Leave the cakes to set for a couple of hours before serving.
Tags:
Great British Bake Off
Holly
Bell
Mum
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