Welcome back to another lactose free recipe. This post starts my new Christmas recipe series for 2023. I have so many interesting recipes to share so make sure you keep an eye out for new recipes every week! For this recipe I wanted to do something that was a classic sweet treat from my childhood, the chocolate crackle. Commonly served at school carnivals and fetes these chocolaty cups of goodness were always a great hit.
This recipe is my take on a Christmas chocolate crackle. It is the same mixture but pressed into a bundt cake tin so it becomes one giant crackle cake. Add some delicious lactose free buttercream icing and this chocolate crackle is decorated to look like one giant Christmas wreath.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
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Preparing your bundt tin is important to stop the mixture from sticking to the sides. Spray the tin generously with the canola oil spray. Line the tin with the clingwrap. Move to the side until ready to be used.
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Place the copha into a small saucepan and place on a low heat.
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Heat until completely melted. Turn off the heat and move to the side until ready to be used.
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Place the rice bubbles into a large bowl.
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In another large bowl sift the icing sugar and cocoa. Add in the coconut and stir well.
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Add the melted copha into the sugar mixture. Stir well.
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Pour this mixture into the rice bubbles and stir well.
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Start spooning the mixture into the prepared tin. Press down to flatten.
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I like to use 3/4 of the mixture for the tin and the remained for regular sized crackles. It is quite a sight to compare the two different sizes together.
- Place the crackles into the fridge to set.
- When they have hardened you can move onto the decorating.
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To release the crackle from the tin simply pull the clingwrap up from the sides. Remove the wrap and place onto a plate.
- Color some of the icing red and green.
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Fit two piping bags with the tips. Place the red icing into the bag with the large circle tip (1A) and the green into the bag with the 1M piping tip (big star)
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Start piping green stars all around the the top of the crackle.
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Pipe another row directly next the the first one. Pipe more stars to fill in any gaps.
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Grab the red bag and pipe red dots onto the wreath. If the dots are too pointy you can use a clean wet finger to flatten them.
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Add some sprinkles. I used large gold ones and a generous amount of small white sprinkles.
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To make mini wreaths simply do one line of green stars around the very outside of the cupcake wrapper and sprinkle with the multi-colored cachous.
- Congratulations you made made delicious Christmas themed chocolate crackle wreaths.
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Serve, devour and enjoy.
