Description
These festive Rice Krispie Christmas Puddings are a delightful, no-bake treat perfect for holiday celebrations. Made by coating crunchy Rice Krispies in a smooth, melted chocolate and marshmallow mixture, then shaped into pudding balls and decorated with colorful sugarpaste holly leaves and berries, these treats are both fun to make and delicious to eat. The recipe features a combination of milk chocolate, butter, mini marshmallows, and white chocolate drizzle, finished with vibrant red and green sugarpaste decorations for a charming seasonal touch.
Ingredients
Scale
Main Mixture
- 200 g Milk Chocolate
- 50 g Unsalted Butter
- 180 g Mini Marshmallows
- 100 g Rice Krispies or Coco Pops
Decoration
- 50 g White Chocolate
- White Sugarpaste or Pre-coloured Sugarpaste
- Green Food Colour Gel
- Red Food Colour Gel
Instructions
- Make the Chocolate and Marshmallow Mixture: Place the milk chocolate and unsalted butter in a saucepan over low to medium heat. Gently melt them together, stirring occasionally. Once melted, add the mini marshmallows and continue stirring gently until fully melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows and microwave in 30-second bursts, stirring until smooth.
- Combine with Rice Krispies: In a large mixing bowl, add the Rice Krispies. Pour the melted chocolate and marshmallow mixture over the Rice Krispies and stir thoroughly until all the cereal is evenly coated. Allow the mixture to cool slightly to make it easier to handle.
- Shape the Puddings: Dampen your hands slightly to prevent sticking. Using a tablespoon, scoop equal portions of the mixture and roll each into a pudding-sized ball. Place them on a baking tray lined with baking parchment.
- Chill the Puddings: Transfer the tray to the refrigerator and allow the puddings to chill and set for 30 minutes.
- Prepare Decorations: Melt the white chocolate by placing it in a heatproof bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth and fully melted, or melt in the microwave carefully. Pour the melted white chocolate into a piping bag or freezer bag and set aside to cool slightly.
- Colour and Shape Sugarpaste Decorations: Colour the white sugarpaste with green and red food colouring gels or use pre-coloured sugarpaste. Roll the green sugarpaste into holly leaf shapes and roll small red balls for the berries.
- Decorate the Puddings: Once the puddings are chilled, snip the tip of the piping bag and drizzle the melted white chocolate over each pudding. Place the sugarpaste holly leaves and red berries on top to garnish, creating a festive appearance.
Notes
- The puddings will keep well in the fridge for up to one week.
- Dampening your hands before rolling helps prevent the mixture from sticking to your hands.
- If you prefer a softer Rice Krispie pudding, reduce the milk chocolate to 100 g.
- Use gentle, low heat when melting the butter and chocolate to achieve a smooth, soft mixture. High heat can cause the puddings to become hard.
- Do not overheat the chocolate and butter mixture to avoid it seizing; it should remain smooth and glossy.
- Damp hands aid in rolling the pudding balls smoothly without sticking.
Nutrition
- Serving Size: 1 pudding (approx. 40 g)
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
