- Preparation and cooking time
- plus chilling, no cook
- Serves 6
- STEP 1
Core the apples, starting at the base and trying to keep the stalk ends intact. Use a blunt table knife or melon baller to scoop out any remaining bits of seeds and core if you need to. You can also use a metal skewer to make 1 or 2 holes in the sides. Brush the cut parts of the apples with lemon juice and put on a plate or board.
- STEP 2
Put the chocolate in a heatproof bowl over a pan of simmering water to melt. Once melted, stir in the puffed rice, then remove from the heat. Using a teaspoon, pack the chocolate and puffed rice mixture into the apples, sticking a few into the smaller holes and on the top to look like they’re crawling out. Transfer the apples to the fridge for around 20 mins to set.
- STEP 3
Spoon any remaining mixture into a mini muffin tin lined with paper petit four cases and put in the fridge to set along with the apples.
- STEP 4
Once the chocolate has set, peel away the paper cases and put the ‘maggot balls’ around the apples. Add a few wriggly jelly worms too, if you dare.