Chocolate bomb ice cream cones

• Serves: 12
• Difficulty: easy
• Prep time: 15 minutes + chilling time
• Cooking time: 15 minutes

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Ingredients

250 g dark chocolate, melted
½ cup cooked Spekko Saman White Rice (use leftover rice)
40 g hazelnuts, roasted and roughly chopped
30 g cocoa nibs
100 g white chocolate, melted

Mini wafer cones to serve.

Method

1. Place the melted chocolate into a bowl and fold through the rice, hazelnuts and cocoa nibs.
2. Roll the ganache into even size balls, and place them in the fridge to chill completely.
3. Once the balls have chilled, remove them from the fridge and drizzle over the white chocolate. Place in the fridge again to set.
4. Serve the chocolate bombs in mini wafer cones.