Yield: 6 Servings
|15 fluid ounce||Single (light) cream|
|6 ounces||Packet marshmallows|
|2 tablespoons||Golden syrup|
|2 ounces||Drinking chocolate|
|3 ounces||Rice breakfast cereal|
To make crispy cakes, put 60 petit fours cases on 2 baking sheets.
Place butter and syrup in a saucepan and stir over a low heat until melted. remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set.
To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows.
Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes.