Easy Christmas Chocolate Rice Puffs are super chocolatey, and the rice puffs give these a delicious soft and chewy texture. Perfect as a make ahead dessert.
Servings: 30rice puffs (but depending on the size)
400grpowdered sugarAbout 3 cups, a little more
250grcoconut fat / oilNorwegian: Delfiafett
5tbspunsweetened cocoa powder
200grpuffed rice7 oz.
Start by mixing eggs and powdered sugar until white, airy and bubbly, using a hand or stand mixer.*
Melt the coconut fat / hardened coconut oil (it's the same thing) until liquid. Cool 5 minutes before adding it to the egg mixture. Then you add in vanilla extract, strong coffee and unsweetened cocoa powder. Give it a mix before carefully folding in the puffed rice.**
Shape the mixture into balls (or whatever shape you want). I shape them into large handfuls, but any size will do.
Place them on a parchment lined baking sheet and cool. Either cool in the refrigerator or you can freeze them. You can eat them right out of the freezer, no need to thaw. Although I like to place them on the counter for 10 minutes to get a more creamy, chocolatey texture when biting into them.
* This is called eggedosis in Norway. It is fluffy enough once you can spell OLE with the batter (in the batter) and the letters won't sink until you have written all three letters.** The puffed rice needs to be chewy in texture, not crunchy. You can find it at Whole Foods or Asian/Indian markets. Norwegian: Puffet ris, all kinds of grocery stores.Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!Author: Stine Mari from Ginger with Spice
Find the recipe here: https://www.gingerwithspice.com/easy-christmas-chocolate-rice-puffs-risboller/