Description
These festive Rice Krispie Christmas Puddings are a delightful no-bake treat perfect for holiday celebrations. Combining gooey melted marshmallows and chocolate with crispy Rice Krispies, they are shaped into pudding-like balls and decorated with colorful sugarpaste holly for a charming seasonal dessert that kids and adults will love.
Ingredients
Scale
Base Mixture
- 200 g Milk Chocolate
- 50 g Unsalted Butter
- 180 g Mini Marshmallows
- 100 g Rice Krispies (or Coco Pops as an alternative)
Decoration
- 50 g White Chocolate
- White Sugarpaste (or pre-coloured sugarpaste)
- Green Food Colour Gel
- Red Food Colour Gel
Instructions
- Melt: Add the milk chocolate and unsalted butter into a saucepan and gently melt over low to medium heat. Once melted, add the mini marshmallows and stir gently until they have melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows, microwave for 30 seconds, and stir until fully melted.
- Mix: In a large mixing bowl, add the Rice Krispies. Pour over the melted marshmallow and chocolate mixture and stir until all the cereal is fully coated. Allow the mixture to cool slightly to make shaping easier.
- Shape: Dampen your hands slightly to prevent sticking, then use a tablespoon to divide the mixture into equal portions and roll each into a pudding ball shape.
- Chill: Place the pudding balls on a baking tray lined with baking parchment and refrigerate for 30 minutes to firm up.
- Melt (Decoration): Melt the white chocolate by placing it in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water, and stir until melted. Alternatively, melt the chocolate in the microwave. Transfer the melted white chocolate to a piping bag or a freezer bag and set aside to cool slightly.
- Cut and Colour Sugarpaste: Colour white sugarpaste using red and green food colouring gels or use pre-coloured sugarpaste. Shape the green sugarpaste into holly leaves and roll the red sugarpaste into small balls to create berries.
- Assemble: Once the puddings have chilled, snip the end off the piping bag or freezer bag and drizzle the melted white chocolate over the tops. Decorate with the sugarpaste holly leaves and berries to finish.
Notes
- To prevent sticking while shaping the puddings, dampen your hands slightly.
- If you prefer, substitute Rice Krispies with Coco Pops for a chocolatey twist.
- Ensure the melted chocolate and marshmallow mixture is not too hot before adding to the cereal to prevent melting it excessively.
- Use pre-coloured sugarpaste for convenience if available.
- Store the finished puddings in an airtight container in the fridge to keep them fresh.
