A childhood favourite. My gran always made several batches of these from early December …
- 150g chocolate, dark or milk or a mixture of both
- 40g coconut oil
- 80g puffed brown rice
- paper cases
Add the coconut oil and chocolate to a heatproof bowl and place over a pan with gently simmering water. Do NOT let the bowl touch the water. Melt until you have a smooth even mixture. Take off the heat and cool down slightly. Tip in the puffed rice and stir to cover the rice in chocolate. With a teaspoon fill the paper cases, stirring the pan of chocolate rice before each fill. Chill until set. Place in airtight container and store in fridge. Decorate the risboller with some piped/drizzled melted white/dark chocolate.
Recipes, styling, props and photography by Rune Wold
