Copha is the Australian brand for Kremelta. These products are identical but in different packaging.

Ingredients

CHERRY CHOCOLATE CRACKLE

• 250g (1 block) block Copha
• 160g (4 cups) Rice Bubbles
• 60g (¾ cup) shredded coconut
• 100g (½ cup) red glace cherries, chopped
• 50g dark chocolate, finely chopped
• 120g (1 cup) icing sugar mixture
• 35g (⅓ cup) cocoa powder
• Extra ¼ cup shredded coconut and Cherry Ripe (15g bars), to decorate

GANACHE

• 100g dark chocolate, finely chopped
• 60ml (¼ cup) thickened cream
• 25g Copha

Method

Cherry Chocolate Crackle

1. Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
2. Place Copha in a small saucepan and stir over a low heat until melted. Remove from heat. Stand 10 minutes to cool slightly.
3. Combine Rice Bubbles, coconut, chopped glace cherries, chocolate and combined sifted sugar and cocoa in a large bowl. Add in the melted Copha and stir to combine. Spoon crackle mixture evenly among prepared paper cases.

Ganache:

1. To make ganache, combine ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Stand at room temperature until thickened slightly.

To Decorate:

2. Spoon ganache on top of each crackle. Sprinkle with extra coconut and decorate with Cherry Ripe. Refrigerate for at least 1 hour or until set.

Tip: Glace cherries are available from most major supermarkets, green grocers or whole food stores.