White Christmas
This up-dated version of White Christmas is an easy one for kids to make (as long as you supervise the melting of the chocolate) and makes a terrific edible Christmas gift.
Don’t forget to book the kids in to my Mini Chef Christmas cooking classes where we’ll be making plenty more like this.
Inroduction
About this Recipe
By: Sheridan Rogers
This up-dated version of White Christmas is an easy one for kids to make (as long as you supervise the melting of the chocolate) and makes a terrific edible Christmas gift.
Don’t forget to book the kids in to my Mini Chef Christmas cooking classes where we’ll be making plenty more like this.
Ingredients
- white chocolate 200g, broken into pieces
- Copha (or Crisco) 50g
- mini marshmallows 100g
- desiccated coconut 50g, lightly toasted
- Turkish Delight 200g, coarsely chopped
- rice bubbles 1 cup
- blanched almonds or macadamias 150g, toasted and chopped (optional)
Place the white chocolate and copha in a heatproof bowl over a saucepan of simmering water. Stir until melted.
Remove from heat and stir through remaining ingredients. Spoon the mixture into mini muffins tins lined with paper cases or into a small cake tin (12cm – 15cm) lined with non-stick baking paper. Refrigerate until firm. Decorate with mixed cachous.
Package in pretty boxes or in cellophane bags tied with a ribbon.
Tip: to make Christmas trees, cut 20cm diameter circles from baking paper, then cut each in half. Roll each half into a tight cone. Use sticky tape to hold shape. Carefully spoon in the white Christmas mixture, putting a red or green glace cherry in the tip of the cone before you begin. Place each cone in a small glass and refrigerate until set.