Puffed rice crunch and lots of dark chocolate. A delicious dessert with only two ingredients, ten minutes and you make something really good. Oscar Wilde said that the only way to get rid of a temptation is to yield to it. This is what you feel as soon as you see a bar of chocolate, for me of course only dark, you can’t resist. The puffed rice that we already know and use in the morning for breakfast in milk, or in yogurt. This idea, just right after the Easter holidays, came to me from the need to use up the excess Easter egg chocolate, I wanted to make something different.

Difficulty: Easy
Cost: Medium
Preparation time: 5 Minutes
Portions: 3
Cooking methods: Bain-Marie
Cuisine: Italian
Seasonality: All seasons

286.47 Kcal

calories per serving

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Energy 286.47 (Kcal)
Carbohydrates 22.12 (g) of which sugars 0.33 (g)
Proteins 6.19 (g)
Fat 19.30 (g) of which saturated 11.88 (g)of which unsaturated 6.53 (g)
Fibers 6.27 (g)
Sodium 9.47 (mg)

Indicative values for a portion of 2 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 the Crunch

Puffed rice crunch

1.4 oz puffed rice
3.9 oz dark chocolate

Necessary Tools to Prepare the Crunch

Saucepan
Bowl
Ladle
Parchment Paper
Spatula
Baking Tray

Useful Steps to Prepare the Crunch

Put a saucepan with water to boil and above it in a bowl, the dark chocolate cut into flakes to melt it in a bain-marie. Add the puffed rice to the now soft chocolate and mix the two ingredients with a wooden ladle.
Spread the crunch on a baking tray with parchment paper, even it out with a spatula, and put it in the fridge for at least 4 hours.
Cut the puffed rice crunch into squares, ready!