Recipe: J & H's Dark Chocolate Crackles

My mother-in-law and my 5yo daughter have recently been doing cooking lessons on weekends. It reminds me of those times when my grandma taught me how to make sweet rice dumplings, her secret braised pork knuckles and stir-fried eggs with soy sauce. We all know that our grandmas’ cooking may not be as fancy as the professionals, however, it is the flavour of childhood and home that remains with us forever.

These chocolate crackles were made in the cooking lesson No. 8 for our Christmas lunch this year. They are not your normal chocolate crackle and I’ve found them to go very well with The Night Market. Like we said in the previous blog post, The Night Market blend brings out the fragrance of nuts and works really well to wash down the rich chocolate taste. It is a great match!

The original recipe can be found here, but my clever and a bit naughty mother-in-law and daughter added in some special ingredients to make this sweet even more decadent and fun.


J & H’s Dark Chocolate Crackles

This recipe makes 24 mini serves, but could be less due to being ‘tasted’ while making! Professional preparation time is 15 minutes and cooking time is 5 minutes, plus 30 minutes chilling time. If you have little helpers to work with, just forget about the time. It is timeless.


What do we need?

  • 100g 70% dark chocolate, chopped
  • 125g coconut oil
  • 3 cups (105g) rice bubbles
  • 1/2 cup (80g) icing sugar mixture
  • 1 tablespoon cocoa powder
  • 1/2 cup (40g) shredded coconut, toasted
  • 1/4 cup (35g) slivered almonds, toasted
  • Some marshmallows, cut into small pieces


How to cook?

Step 1

Combine the chocolate and oil in a heatproof bowl over a saucepan of simmering water. Stir for 5 mins or until oil and chocolate melt and mixture is smooth.

Step 2

Combine the remain ingredients (rice bubbles, icing sugar, cocoa powder, coconut, almonds and marshmallows) in a large bowl. Pour over the chocolate mixture and stir to combine. Divide evenly among the lined pans.

Step 3

Sprinkle with toppings. Place in the fridge for 30 mins or until firm.


Dark chocolate, rather than normal cooking chocolate or cocoa powder, is used in this recipe. I love the bitterness of the dark chocolate which gives these dangerous little things a more mature vibe. The special ingredient – marshmallow, also brings a surprising texture and change from the crunch!

Who says chocolate crackles are kid’s party food? Make them and take some with you to work for afternoon tea. Don’t forget to team them up with a cup of Double Wood Coffee.

Leave a comment