- • 2 cups rice bubbles
- • ½ cup icing sugar
- • ¹/³ cup desiccated coconut
- 2 tbsps dark cocoa
- 125 g Crisco or vegetable shortening, melted, slightly cooked
- ¼ cup cream
- 250 g white cooking chocolate
- 1¹/³ tsps peppermint essence
- A few drops green food colouring
- 3 x 8 cm strips liquorice strap
- 50 g chocolate of choice
- Packet of 45 g mini eggs
Line a 12-hole muffin tray with paper patty cases.
In a large bowl, combine rice bubbles, icing sugar, coconut and cocoa. Stir in Crisco until well combined. Spoon into cases. Press around bases and sides to make 1 cm-thick shells. Chill until firm.
In a small saucepan, heat cream until almost boiling. Remove from heat and add chocolate. Set aside 2 mins. Stir in essence and food colouring until smooth. Cool slightly. Pour evenly into crackle shells.
Cut liquorice into 0.2 cm-thick 8 cm lengths. Position on each basket to form handles, pushing into ganache to secure. Chill 15 to 20 mins until firm.
Shave chocolate with vegetable peeler. Decorate basket with chocolate shavings and eggs.
For a fun presentation idea, serve these on a bed of edible “grass”. In a large snap-lock bag, rub 1/2 tsp green food colouring into 2 cups desiccated coconut.
Photo: Bauer/Rob Shaw