Chocolate bomb ice cream cones | Spekko Rice
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Chocolate bomb ice cream cones

Chocolate bomb ice cream cones

  • Serves: 12
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    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.


    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.

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