Crunchy White Chocolate Drops
This serves a large crowd, and is one that I usually make for youngsters during the winter holidays, as something about the white chocolate reminds me so much of snow.
By all means go ahead and divide the quantities in half, or even quarter it. This is a great recipe to include the kids with, just make sure you are the one boiling the chocolate. If you fancy other things can be added to the mix like raisins or dried berries, depending on what everyone’s bladder can handle.
Fun to make, and so sweet and crispy to nibble!
Crunchy White Chocolate Drops
About 3 cups of pretzel sticks broken into small pieces (the food processor will pulverise them to dust, instead put them in a heavy-duty bag and whack them on the counter a few times, you want pieces not pretzel dust)
900 grams of good quality white chocolate
3 cups of Rice Krispy cereal (or similar)
1/3 sliced almonds
1 tsp vanilla extract
In either a double boiler over medium heat, or in the microwave (be careful when you remove the chocolate bowl from the microwave, I find chocolate turns whatever bowl it is in to about the temperature of molten lava) melt the chocolate. Remove from the heat and stir in the vanilla extract.
Transfer to a big, deep mixing bowl and quickly add in all the other ingredients. Stir well with a solid wooden spoon.
Form small walnut shell-sized balls out of the mixture (either by hand or with two spoons) and place on a sheet of parchment paper or wax paper on a solid surface. This recipe make a lot so you may want to clear off the kitchen table and devote it to your white chocolate goodies.
Allow the mixture to cool and harden before transferring to an airtight container lined. Store covered for up to two weeks; you needn’t refrigerate them as long as they are kept cool and dry.
Alternatively you can pour all the mixture into a greased tin or glass baking dish and let it set before cutting it into chucks like fudge.
Make about 90 little white chocolate drops