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Chocolate Crackle Spiders |
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Kids Party Food - Chocolate Crackle Spiders
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 Ingredients
70g (2 cups) Rice Bubbles
120g (2/3 cup) icing sugar mixture
35g (1/2 cup) shredded coconut
1 tbs cocoa powder, sifted
140g copha
20g (1/4 cup) shredded coconut, extra
1 tbs icing sugar mixture, extra
1 tsp cocoa powder, extra
24 red jelly beans
190g (1 cup) dark chocolate melts (Nestle brand)
Makes 12
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Method
Combine the Rice Bubbles, icing sugar, coconut and cocoa
in a large bowl. Place the copha in a small saucepan and
stir over medium heat for 3 minutes or it melts. Reserve 2
tablespoonfuls of copha. Add the remaining copha to the Rice
Bubbles mixture and stir until well combined.
Combine extra coconut, extra icing sugar and extra cocoa
with reserved copha in a small bowl.
Place 2 tablespoonsful of Rice Bubbles mixture in each hole
of a 12-hole (80ml/1/3-cup) muffin pan. Use a teaspoon to
lightly press down. Sprinkle with coconut mixture. Press red
jelly beans in each chocolate crackle for eyes. Place in the
fridge for 30 minutes to set.
Meanwhile, line 2 baking trays with non-stick baking paper.
Place the chocolate melts in a medium heatproof bowl over a
saucepan of simmering water, stirring occasionally, until it
melts and is smooth. Reserve 2 tablespoonfuls of chocolate.
Place the remaining chocolate in a small plastic bag. Use a
pair of scissors to snip the corner and pipe 8 chocolate
lines, about 10cm long, onto the lined tray to make spider
legs. Repeat to create 11 more sets of legs. Place in the
fridge for 5 minutes or until set.
Remove chocolate crackles from pan and place, coconut-side
up, on a clean work surface. Use reserved melted chocolate
to attach the chocolate legs to each spider. Serve.
Notes & tips
Prep: 30 mins (+ 30 mins setting time)
Microwave tip 1: Chop the copha and place in a heatproof
microwave-safe bowl. Heat, uncovered, on High/800watts/100%
for 3-4 minutes or until almost melted.
Microwave tip 2: Place chocolate melts in a heatproof
microwave-safe bowl. Heat, uncovered, on High/800watts/100%,
in 1 minute bursts, stirring every minute with a metal spoon
until almost melted. Stand for 1 minute and stir well.
You can prepare these spiders to the end of step 3 up to 1
day ahead. Continue from step 4 up to 6 hours ahead.
Source: Australian Good Taste - October 2002 , Page 52
Recipe by Nadia French
More recipes at:
www.taste.com.au
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