Thermomix Chocolate Crackles

This easy Thermomix Chocolate Crackles recipe couldn't be easier to make - or eat!

Course Desserts

Cuisine Western

Prep Time 10

Cook Time 30

Chilling Time 30

Total Time 40

Servings serves

Calories 156kcal

Cost $5

Place 12 paper cupcake cases into a 12 hole muffin tin and set aside until needed.
Place the coconut oil, icing sugar and cocoa into your Thermomix bowl and cook for 3 minutes, 70 degrees, Speed 2, or until melted and combined.
Add the coconut and rice bubbles and mix for 5 seconds, Speed 3, Reverse, to combine.
Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, Speed 3, Reverse or until the mixture is well combined.
Divide the chocolate crackle mixture between your prepared cupcake cases and gently smooth the surface.
Decorate with 100s and 1000s if you wish before placing into the fridge for 30 minutes or until set.

RECIPE NOTES & TIPS

use a fresh box of rice bubbles (or any puffed rice). This ensures that they are still super crispy.
we don't recommend substituting the coconut oil as it gives the chocolate crackles their crunch!
Decorate with sprinkles or 100s and 1000s.
Once you've added the rice bubbles, mix on Reverse (so as to not crush the rice bubbles).
Store in an airtight container in the fridge for up to 1 week.
Freeze for up to 1 month. Allow to defrost in the fridge before consuming.
This recipe makes 12 large crackles or 24 mini patty pan size crackles.