Homemade Nippon, do you know Nippon? those little chocolate treats available in stores that we all, including children, love?
I really like them, so I decided to try making them at home, and I’m really thrilled with the result. With just a few ingredients and minutes, you’ll have delicious treats ready for breakfast, snack, or to take to the office or school for a tasty break.
No baking except for melting the chocolate, which isn’t really baking, and you’ll see they disappear quickly. If you try them, please send me your photo, and I’ll post it on my Facebook page in an album made just for your photos.
Below, I leave you other exciting chocolate recipes to try, and then let’s find out right after the photo how to prepare homemade Nippon as always!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 572.15 (Kcal)
- Carbohydrates 51.34 (g) of which sugars 27.00 (g)
- Proteins 5.60 (g)
- Fat 38.33 (g) of which saturated 22.78 (g)of which unsaturated 12.99 (g)
- Fibers 6.06 (g)
- Sodium 8.90 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for homemade nippon
- 10.5 oz dark chocolate 60-69%
- 3.5 oz butter
- 2 cups puffed rice (not toasted)
Tools
- 1 Bowl
- 1 Baking dish rectangular
Preparation of homemade nippon
Start preparing the homemade treats with the chocolate, so break it into large chunks.
Place it in a bowl suitable for a double boiler.
Melt it in the microwave in 30-second intervals at full power, or use the stovetop with a pot of water that shouldn’t come to a boil.
Once the chocolate has melted, stir it to dissolve any remaining pieces.
Add the butter and melt it with a spatula.
Now mix the puffed rice into the melted chocolate, again using the spatula.
Line a 12 x 8 inch dish with plastic wrap, pour the homemade nippon mixture in, and tap the dish on the counter to remove air bubbles.
Smooth the surface and refrigerate for at least 2 hours to set.
After resting, remove the homemade nippon from the fridge.
Invert the dish, remove the plastic wrap, and cut your chocolate treats into roughly square pieces that can be eaten in a couple of bites.
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Storage of homemade nippon
Store the treats in the refrigerator in an airtight container for 4 or 5 days.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
If you want to see other types of recipes, you can go back to HOME.
