chocolate crackle sundaes
preparation time 10 minutes. cooking time 5 minutes
Ingredients
250g dark chocolate, chopped
3 cups rice bubbles
1/2 cup shredded coconut
16 scoops Bulla Chocolate Ice Cream
Bulla Thickened Cream, whipped
strawberries
Cooking Directions
- Melt chocolate in a large heatproof bowl over a saucepan of gently simmering water. When smooth and melted, stir in rice bubbles and coconut.
- Divide mixture between 16 x 1/3 cup capacity muffin trays, pressing around base and edges to form chocolate cups. Refrigerate until firm.
- Gently heat base of pan to loosen chocolate cups from pan, then refrigerate until required.
- To assemble, place chocolate cups onto a serving plate, fill with a scoop of Bulla Chocolate Ice Cream, top with a dollop of Bulla Whipping Cream and some strawberries.