- 1 cup chocolate buttons
- 1 cup desiccated coconut
- 2 cup Rice Bubbles
- 200 g mascarpone
- 200 g mixed berries (fresh, chopped)
Melt the chocolate buttons in the microwave (be careful not to burn it). Fold in the coconut and rice bubbles while the chocolate is still warm.
Set the crackle mixture on a tray or plate covered with baking paper and pop in the fridge. Leave for at least two hours.
Once set, place another sheet of baking paper on top and smash the crackle with a wooden spoon until coarse and crumbly.
Soften the mascarpone gently with a spatula. Take a glass and layer the crackle mixture, mascarpone, berries, mascarpone, crackles, etc, until your glasses are full or you run out of ingredients. Return your glasses to the fridge to settle for 30 minutes before devouring with a spoon.
- It is easiest to use a piping bag to dispense the mascarpone into the glasses.
- If you’re making chocolate crackles for the kids, make a little extra so you can prepare a few of these desserts for the grown-ups too!
- This recipe was created by Adam Clements for Kidspot.