Description
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.
Ingredients
Units
Scale
- 3 eggs
- 400 gr powdered sugar, About 3 cups, a little more
- 250 gr coconut fat / oil, Norwegian: Delfiafett
- 1 tsp vanilla extract
- 3 tbsp strong coffee
- 5 tbsp unsweetened cocoa powder
- 200 gr puffed rice, 7 oz.
Instructions
- Start by mixing eggs and powdered sugar until very thick, white, airy and bubbly, using a hand or stand mixer. This takes about 10 minutes.
- 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.
Notes
* The puffed rice needs to be chewy in texture, not crunchy. You can find it at Whole Foods or Asian/Indian markets. In Norway: Puffet ris, which you can find in all kinds of grocery stores.
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Category: Sweets
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 ball
- Calories: 158
- Sugar: 13.1
- Sodium: 7
- Fat: 9
- Saturated Fat: 7.4
- Carbohydrates: 19.7
- Fiber: 0.4
- Protein: 1.2
- Cholesterol: 16