As it was all last-minute, the weights are a little off, but when measure we had about:
- 60g milk chocolate
- 20g plain chocolate
- 25g milk chocolate
- 30-40g Rice Krispies
Okay, to start we need to melt the milk and plain chocolate together over a pan of warm water. It's best to use a glass bowl, but really any bowl will do. Don't heat it too fast or the chocolate will burn! It's better to warm slowly rather than fast, so make sure you take this into account.
Once all the chocolate has melted add the Rice Krispies. Mix them together really well so all the Rice Krispies are fully covered.
Then put them into whatever dish or bowl or tray you want them to set in. I used a foil tray that didn't really matter and would be easy to remove once the cake had set.
Next melt the white chocolate the same way you did before. As my handy helper (aka the boyfriend) had this job I didn't get any pictures! Let the chocolate cool for a minute, and then using a teaspoon drizzle it over the cake. Work quickly to avoid the splodges I got! It's best to practice a couple of times before hand to make sure you get it just right.
Finally, let the cake set for as long as possible in room temperature. This helps to keep the white chocolate looking glossy!
When finished cut using a sharp knife and serve :')