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Little pots of gold
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Prep Time:
480 minutes
Cook Time:
6 minutes
Total Time:
486 minutes
Whip up adorable St. Patrick's Day treats that are sure to charm your taste buds!
Ingredients:
  • 63.13 gm thickened cream
  • 180g block white chocolate, chopped
  • 1/2 x 50g Crunchie bar, finely chopped
  • 190.00 gm Dark Chocolate Melts
  • 5 rainbow sour straps
  • 36.00 gm gold pearlised sugar (see notes)
Instructions:
  • In a microwave-safe bowl, melt cream and white chocolate together in the microwave, stirring every minute with a metal spoon until melted, about 2 to 3 minutes on MEDIUM (50%) power. Let it cool for 30 minutes, then gently mix in finely chopped Crunchie bar. Refrigerate until firm, about 3 to 4 hours.
  • Prepare a baking tray with a layer of baking paper. Form the chocolate mixture into balls using 2 teaspoons for each ball. Chill the balls in the refrigerator for 30 minutes or until they are firm.
  • Begin by setting aside 20 chocolate melts. Place the remaining melts in a microwave-safe bowl and heat on MEDIUM (50%) power, stirring every minute with a metal spoon, until melted (about 2 to 3 minutes). Use a fork to dip the balls in chocolate one by one, allowing excess to drip off, then place them back on the tray. In a separate microwave-safe bowl, combine cream and white chocolate, and heat on MEDIUM (50%) power, stirring every minute, until melted (about 2 to 3 minutes). Let it stand for 30 minutes to cool. Gently mix in the finely chopped Crunchie bar. Refrigerate for 3 to 4 hours until firm. Take a chocolate melt, place it flat-side up, lightly press to create a pot shape, and refrigerate for 20 minutes to set.
  • 1. Cut each sour strap into 20 x 3cm-long pieces with scissors. Trim each piece to resemble a rainbow, using the picture as a reference. 2. Leave a 3mm border around the top edge of each pot. Spoon a bit of chocolate onto the center and top with pearlized sugar. 3. Using a bit of chocolate, attach the rainbows to the pots, following the picture as a guide. Hold until secure. 4. Set aside for 30 minutes or until the chocolate is set. Serve.

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