Ingredients (9)
- 90g (2 1/2 cups) rice bubbles
- 125g (3/4 cup) pure icing sugar
- 60g copha, chopped
- 100g dark chocolate, broken into squares
- 250g cream cheese, chilled, chopped
- 1 tsp vanilla extract
- 200ml thickened cream
- 90g (1/4 cup) caramel spread, plus extra, to drizzle
- 120g pkt Coles Finest Sea Salt, Caramel & Milk Chocolate Mini Easter Eggs, to decorate
Method
- Step 1 Combine rice bubbles and 80g (½ cup) icing sugar in a large bowl. Place the copha in a microwave-safe jug and microwave for 3 minutes or until hot and the copha has melted. Add the chocolate and set aside for 1 minute to soften. Stir until well combined and smooth. Add to the rice bubble mixture and stir until well combined.
- Step 2 Place twelve 55ml mini paper cups on a small baking tray (see notes). Divide rice bubble mixture evenly among mini paper cups. Use the handle of a spoon to press the mixture towards the edge of the cups to make a well in the centre. Transfer to the fridge for 2 hours to firm.
- Step 3 Use electric beaters to beat cream cheese, vanilla and remaining icing sugar in a bowl until combined. Add the cream and beat until thick. Transfer mixture to a piping bag fitted with a fluted nozzle. Place caramel in a piping bag and snip off the tip.
- Step 4 Remove cups from fridge and use your thumb to gently push up on the base of each cup to help loosen chocolate crackles from the cup. Remove crackle cups from paper cups and place on a baking tray. Pipe cream cheese mixture into cups, filling to almost the top. Insert the piping bag filled with caramel into the centre of the filled cups and pipe a little caramel into each. Pipe remaining cream cheese mixture on top to create peaks. Place in the fridge for 3 hours or overnight to set (see notes).
- Step 5 To serve, place crackle cups on a serving plate or board. Drizzle over extra caramel and top with mini Easter eggs, to decorate. Serve immediately.Watch our step-by-step video below to see how to make these Chocolate crackle cheesecake cups recipe.