With 12 days until Christmas, we’re bringing out the best of our festive recipes in time for the celebrations – including these Christmas Chocolate Bites. Quick and easy to make, incredibly tasty and extremely eye-pleasing – these two sweet treats are the perfect addition to your dinner party table. Using the very best of Waitrose chocolate and Cadbury Dairy Milk (of course), these little choccie delights will keep you coming back for more!
Christmas Brownie Bites
- 300g pre-made brownie (we used Waitrose Brownie Pudding)
- 50g Cadbury Dairy Milk chocolate , finely chopped
- 100ml single cream
- sprinkle of Waitrose Cooks Ingredients Bronze Crunch Pieces and Waitrose Cooks Ingredients Silver 100’s and 1000’s
- Cut the brownie into 24 square pieces – alternatively, then use your hands (greasing them if necessary) to roll each piece into a little ball about the size of a truffle. Place onto a lined baking tray and set aside.
- Place the chocolate into a large bowl. Bring the cream just to the boil in a small pan, then pour over the chocolate. Leave for a few mins until starting to melt, then stir until smooth. Using a teaspoon, drizzle some of the melted chocolate mix on top of the brownie bites – then scatter over the sprinkles to decorate. Place in the fridge for 30 mins until set.
- Once the chocolate has set, remove from the fridge and place on the table ready to serve.
Christmas Pudding Rice Krispie Cakes
- 50g essential Waitrose Rice Pops
- 30g essential Waitrose raisins, chopped
- 50g butter
- 100g milk chocolate, broken into pieces
- 2 tbsp crunchy peanut butter
- 30g mini marshmallow
- 80g white chocolate
- A sprinkle of Waitrose Cooks Ingredients Silver Balls
- Cupcake cases
- Put the rice pops and raisins into a bowl. Put the butter, milk chocolate, peanut butter and marshmallows into a small saucepan. Place on a medium to low heat and stir until the chocolate and butter have melted but the marshmallows are just beginning to melt.
- Pour the marshmallow mixture onto the rice pops and stir until well coated. Press about a tablespoon of the mixture into a baking tray lined with cupcake cases, then set aside in the freezer until firm.
- Next, take the white chocolate and melt over a low – medium heat until smooth.
- Once the rice pop mixture has set, remove from the freezer. Take a teaspoon and drizzle the white chocolate over the top of each rice pop. Top with a few silver ball decorations and place back in the fridge to set.
- Enjoy immediately, or store for up to five days.