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Crispy Chocolate with Glitter
- 85g dairy-free chocolate, I used 1 bar of Kinnerton
- 2 tbsps dairy-free cream, I used The Bridge rice cream
- 1 tsp golden syrup
- edible glitter to coat
– Melt together the dairy-free chocolate, dairy-free cream and syrup. Stir until smooth.
– Place in the fridge to chill and set.
– Pour some edible glitter into a shallow bowl.
– Roll into small truffle sized balls (make sure your hands are as cold as possible)
– Roll in the glitter until entirely covered.
– Keep in the fridge until ready to eat