- 200g dark, milk or white chocolate, chopped
Chocolate as we know it in pressed…
- 25g butter, plus extra for the moulds
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 80g rice pops cereal
- 100g white chocolate, for decorating
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- sprinkles, for decorating
Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Very gently melt the chocolate, butter, golden syrup and milk together in a bowl set over a pan of simmering water, or in a microwave by heating it in short blasts and stirring between each blast.
Take the chocolate off the heat and mix into the rice pops, making sure they are all covered in the mixture.
Spoon the rice pops onto the lined baking tray and press the mixture down firmly so it fills any gaps, or divide the mixture between the moulds. Set the mixture aside somewhere cool to set hard.
Once set, if you used a tray, cut six doughnut shapes using a 9cm round cutter and a 2cm round cutter for the hole in the middle. Melt the white chocolate in the microwave and drizzle over the doughnuts, then top with sprinkles to decorate.
MouldsYou can buy doughnut moulds that work perfectly with this mixture, or simply pat the mix out in a tray, leave it to set and cut out your shapes with round cutters (the off-cuts are the cook’s perk!).