Jae Frew
Recipe by : Helen Jackson
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
Method
1.Line a 24cm springform cake tin with plastic wrap. Cover the outside of a 7cm-diameter bowl with plastic wrap and sit this in the centre of the tin.
2.Gently melt dark chocolate and milk chocolate either in a bowl over a pan of simmering water or in the microwave on reduced heat. Once the chocolate is liquid then stir in rice bubbles (for gluten free, use gluten-free rice bubbles).
3.Spoon the mixture into the prepared tin, press the mixture into the tin ensuring that the level is even. Set aside until the chocolate sets. Once it is completely solid then carefully remove the wreath from the tin. Melt another chocolate and use this as “glue” to attach red, green and white lollies to the wreath.
Note
- Makes a 24cm wreath. – PER SERVE: Energy: 466kcal, 1950kj Protein: 3g Fat: 15g Saturated fat: 9g Cholesterol: 0mg Carbohydrate: 78g Fibre: 1g Sodium: 140mg
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