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