I had already made similar cakes but with the Mars but my tastes were too heavy with all that butter. So I tried to make it simple, only with melted chocolate and puffed rice: a goodness!
With milk chocolate came perfect, but I had problems with white chocolate ... I was caked white chocolate is in fact more sensitive to melt because less resistant to heat, I should keep it more d ' eye ... the next time there'll be more careful and I will use that of which I was not Lindt never betrayed!
Ingredients (all eye!):
- milk chocolate
- puffed rice
- a knob of butter (optional)
- if you prefer you can use dark chocolate or white
- To give you an idea of \u200b\u200bquantity, we say that with 150 grams of milk chocolate will have used about 100 grams of puffed rice.
Break the chocolate and melt in the microwave (600 W opening and mixing every now and then, it will take a minute and a half or two) or water bath with the butter. Mix well and slowly add the puffed rice: the rice should be well mixed with the chocolate, otherwise it is not too mettetene together. With a spoon make the pieces of the compound to be deposited in the cups or simply on a sheet of waxed paper and cool (in refrigerator if it's summer).
