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How to make Choc caramel bubble truffles

Yield = 32
Prep time: 1:30
Cook time: 0:10
Total time: 1:40

Ingredients

  • 220g block milk chocolate, chopped
  • 1/3 cup thickened cream
  • 2 x 53g Mars bars, finely chopped
  • 1 1/4 cups puffed rice cereal
  • 1 1/2 x 220g blocks milk chocolate, chopped, extra
  • 1/2 x 180g block dark chocolate, chopped
  • Rainbow popping topping candy, to decorate (see Notes)

Method

  • Step 1 Place milk chocolate, cream and Mars bars in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 to 8 minutes or until mixture is smooth and combined (see notes). Refrigerate for 10 minutes or until mixture is thick but not set.
  • Step 2 Stir in puffed rice cereal. Refrigerate for 30 minutes or until firm.
  • Step 3 Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 32 balls. Freeze for 30 minutes or until firm.
  • Step 4 Place extra milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Refrigerate for 10 minutes.
  • Step 5 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe onto truffles. Sprinkle with candy. Set. Serve.