Choc Coffee Crackle

100g Copha, chopped

80g dark cooking chocolate 45%, chopped

2 cups (80g) Kellogg’s Rice Bubbles

1/4 cup (40g) icing sugar mixture

1/3 cup (25g) desiccated coconut

1 tablespoon instant coffee granules

1 tablespoon boiling water

Creamy Mascarpone

300ml thickened cream

2 tablespoons icing sugar

2 teaspoons vanilla extract

250g mascarpone

2 tablespoons Marsala wine (optional)

Dusting of cocoa powder for garnish


Choc Coffee Crackle

1.combine the Copha and chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir until melted then remove from heat.

2. Add the Rice Bubbles, icing sugar and coconut to a large mixing bowl. Add the Copha mixture. Stir to combine.

3. Dissolve coffee in boiling water and add to crackle mixture. Mix well

4.Spoon onto a lined tray and spread to form a 1cm thick layer. Freeze for 15minutes or until set.

Creamy Mascarpone

1.Beat cream, sugar and vanilla together with electric beaters on high speed until soft peaks form. Fold in mascarpone and Marsala until just mixed through. Refrigerate until needed.

2. To serve, break up the crackle mixture into smaller clumps. Spoon 1½tablespoons into the base of six 300-400 ml glass tumblers. Dollop 2 tablespoons of creamy mascarpone mixture over the top of the crackle.

Repeat layers, finishing with more crackle on top. Serve immediately or

refrigerate for up to 4 hours. Serve dusted with cocoa powder.


  1. Chocolate and Copha can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes. Stir until melted and smooth.•The crackle and mascarpone mixtures can be made a day ahead. Store in separate airtight containers and refrigerate.•Pots can be assembled and refrigerated up to 4 hours in advance

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't miss our next issue

Subscribe to have each issue of Buy Australia Magazine delivered straight to your inbox. 

Latest posts