Butterscotch-Krispies Krembo
There are three parts to each krembo recipe: the base, the filling and chocolate covering. You’ll need to make the cookies a day ahead, allow them to chill or cool. Then make the mousse, pipe it on the cookies (details below). Then about two hours later you can do the finishing touch of tipping the cream and cookie in the chocolate. Once you get the timings straight, these are actually pretty easy to make. They freeze well and will totally impress
Servings: 30
Ingredients
Rice Krispies Cookies
- 200 g Chocolate
- 1/3 cup Honey or 1/2 cup chocolate spread
- 6.5 cups Rice krispies
Butterscotch Mousse
- 500 ml Whipping Cream
- 1 Package of Butterscotch flavored pudding (I used Osem)
Chocolate Coating (for 6 Krembos)
- 300 g Chocolate
- 1 tbsp Vegetable Oil
Instructions
Rice Krispies Cookies
- Melt together the chocolate and honey in the microwave. Stir until mixed. Add in the Rice Krispies. Mix until it is all coated. Press in a oven tray lined with baking paper. Cover the mixture with another sheet of baking paper and using a rolling pin roll over the length of the baking tray until the krispies mixture is fully flat and pressed into the pan.
- Place in the freezer to harden. When cool, using a 1.5inch cookie cutter, cut rounds of cookies. Keep in the freezer until ready to use - makes about 30.
Butterscotch Mousse
- Sprinkle the pudding powder on the cream and using whip attachment begin to mix slowly. Then, increase the speed until the mixture grows in volume and stiff peaks are formed. Spoon mixture into a piping bag (You can fit it with a large circle tip if you have one) and sealed at the other end with a clip. chill in fridge until ready to use. Keeps well for 1-2 days
Assembly
- Melt chocolate in the microwave in a small dish (as deep as the height of your Krembo). Melt in the 30 second increments and stir in between, so that you don't burn the chocolate and disperse the heat evenly.
- Place the krispies circles on a parchment lined tray that fits in your freezer. Pipe swirls of butterscotch mousse on the krispies circles. Freeze for 2 hours or overnight. Dip the mousse in the melted chocolate, covering some of the cookie as well. Before chocolate hardens, top with a small shard of broken caramel.
