Rice Krisipe Christmas Puddings
Delightful, marshmallowy treats perfect for sharing during the holiday season, fun to make with family and friends.
Ingredients
Base Ingredients
- 200 g Milk Chocolate Can substitute with dark chocolate for a richer flavor.
- 50 g Unsalted Butter
- 180 g Mini Marshmallows Regular-sized marshmallows can be substituted, adjust melting time.
- 100 g Rice Krispies Cocoa Pops can be used for a chocolaty variant.
Decorating Ingredients
- 50 g White Chocolate For drizzling over the puddings.
- White Sugarpaste Optional, can use pre-colored sugarpaste.
- Green Food Colour Gel For coloring sugarpaste.
- Red Food Colour Gel For coloring sugarpaste.
Instructions
Preparation
- In a saucepan, combine the milk chocolate and unsalted butter. Place over low to medium heat until melted, or microwave together.
- Stir in the mini marshmallows until fully combined.
- In a large mixing bowl, pour in the Rice Krispies.
- Add the melted chocolate and marshmallow mixture, stirring until all the cereal is well coated.
- Let the mixture cool slightly, then use a tablespoon to scoop and roll into small pudding balls.
- Dampen your hands to minimize sticking, and place the balls on a baking tray lined with baking parchment.
Chilling and Decorating
- Refrigerate the pudding balls for about 30 minutes to firm them up.
- While they chill, melt the white chocolate and transfer it to a piping bag.
- Color the sugarpaste using red and green food gels. Roll the green into small holly leaves and the red into berries.
- Once the pudding balls are firm, drizzle with melted white chocolate and add the decorations.
Notes
Store in an airtight container at room temperature for up to a week. Refrigeration is okay but let them come to room temperature before serving. Freezing is not recommended.