Chocolate Rice Crispies, Refined and Rounded…

Chocolate Rice Crispies

…by François Payard. I love French chefs’ approach to traditional American desserts. They usually transform them into something quite stylish. I made these rice crispy balls to take to my son’s kindergarten year-end picnic. I wanted something relatively weather-resistant and this recipe seemed appropriate. Besides, haven’t you ever experienced a painful disappointment from bringing a stunning dessert to the youngsters’ class, and later taking it back almost intact because someone brought the lollypops preferred by everyone, and the teeth-rotting candies occupied the kids’ mouths the whole party. I’ve smarten up over time. Now I make things to suit the sophisticated palates of regular kids, who’ve grown on store-bought cupcakes generously covered with fluorescent frosting screaming: “I’m so artificial!”. The balls were very popular, none had been left. Though, it was not because they resembled these cupcakes mentioned above. They were simple and looked familiar: that’s what had caused the success.

Chocolate Rice Crispies Cut

Makes about 44 golf-size (1.68-inch – I checked on the internet :) balls

Ingredients:

  • 8 tbsp (4 oz, 120 g) unsalted butter
  • 1/3 cup (32 g) Dutch-processed cocoa powder
  • Two 10-oz bags (565g) mini marshmallows
  • 10 cups (300 g) crisp rice cereal
  • ¾ cup (150 g) semisweet mini chocolate chips

Preparations:

Combine the butter and cocoa powder in a large saucepan over medium-high heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and let them melt completely.

Remove the pan from the heat and stir in the rice cereal. When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Let the mixture cool for about 5 minutes, then stir in the remaining chocolate chips. Let cool to room temperature.

Oil your hands, and shape some of the cereal mixture into a ball the size of a golf ball (1.68-inch, to be exact). Using an ice cream scoop for measuring helps to achieve the uniform size of the balls. Place the ball on a baking sheet, and repeat with the remaining mixture. Let the balls set, then store them in an air-tight container in a dry, cool environment for up to 3 days. Do not refrigerate them, or they will harden.

Chocolate Rice Crispies To Go

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12 Responses to “Chocolate Rice Crispies, Refined and Rounded…”

  1. I love how perfectly round they are! My boyfriend loves chocolate rice krispie slices which I usually make as squares. Next time I might try making them this shape instead.

  2. Vera, first of all congratulations on being picked for the June DMBLGIT!! your opera looked soo good it’s a hands-down winner!!

    These are so simple yet so yummy!! I should really make more of these sort of things to save me both time and grief in the kitchen!

  3. what perfect little bites! i have a feeling i’d end up sitting with the bowl in my lap, eating ‘em like popcorn. :)

  4. This does sound like a great treat for kids, particularly because it’s a little ball of sweetness that’s easy to transport! I love how being able to pop stuff like this without needing to worry about the frosting getting everywhere. The recipe sounds delicious too! :)

  5. These look awesome – perfectly round, and I love the staging of them in a glove. Amazing stuff.

  6. These are inspirational! I love the little golf ball shapes and you can’t go wrong adding chocolate to anything! I’m glad I found your blog…it’s fabulous.

  7. Wonderful photos (as in all your blog)! These are little balls of perfection!
    I’ve just recently discovered your blog, and boy am I happy that I did, it’s just wonderful.

  8. I would like to thank everybody for visiting and leaving the comments. It means a lot to me, thank you!

  9. Now that is some round rounds…Love the whole set up!

  10. Special – they actually do look like something out of a fine pastry type cookbook.

  11. They look really yummy and are my favorite. I feel badly about tasting it.

  12. LOVE CHOCOLATE RICE CRISPES

    BUT THE WAY I MAKE IT IS A LIL BIT DIFFERENT

    I MELT 8 MARS BARS WITH BUTTER IN DOUBLE BOILER BOWL

    after melting i add three tablespoon of honey

    and finally the rice crispes

    :)

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