This is a treat that won't stay in your kitchen for long…
Ingredients:
300g of milk chocolate
100g of caramel chocolate
2 tablespoons of hazelnut cream
80g of puffed white rice
A small Pyrex dish
Parchment paper
Preparation:
Melt the milk chocolate (only 150g of the 300.5 cups) and pour it into a Pyrex bowl lined with parchment paper. Smooth the chocolate out well with a spatula or spoon and place in the freezer for 30 minutes or until hardened. .
Melt the caramel chocolate in a bowl and pour in the hazelnut cream and puffed rice, then mix well.
Remove the dish from the freezer and pour over the chocolate caramel and puffed rice. Flatten well, evenly and put back in the freezer for another 1/2 hour or until hardened.
Melt another 150g of ordinary milk chocolate (half of it remains), take the Pyrex bowl out of the freezer and pour the melted chocolate over everything. Flatten it well and evenly, and put it back in the freezer for another half hour or until it hardens (it is important that the chocolate really hardens this last time; wait more than half an hour if nothing happens).
Remove and cut into small squares and serve…. You can add grated coconut before the last layer hardens.
In pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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