This is so easy to make, even a kid can make them. Something you must make for Christmas and Chinese New Year seasons.
It usually scoped in a tiny paper cups, when I was preparing those small cups, I had a thought: "Why making them small? We usually pop in more than just one, perhaps a small cupcake cup is ideal!"
Yup! A small cupcake cups, must a cupcake be a cake? ... Nope at all! Let call it cupcookies!
Sprinkle with coloured rice is not trendy any more, Tricia suggested to dust with nut chunks, this sound great to me. Therefore I make a small batch of pistachio and a small batch of macadamia chunks for dusting.
Here you go, Jane's No Baked Choco Nutti Tutti Cup Cookies.
Ingredients:
70g Almonds
70g Macadamia
70g Pistachio
85g Crispy Rice
70g Macadamia
70g Pistachio
85g Crispy Rice
100g raisins
480g Dark Chocolate
Method:
Toast nuts separately:
Almonds 140℃ / 15 min (approx. Please shake baking tray every 3 min )
Macadamia 140℃ / 5 min
Pistachio 140℃ / 4 min
Toast nuts separately:
Almonds 140℃ / 15 min (approx. Please shake baking tray every 3 min )
Macadamia 140℃ / 5 min
Pistachio 140℃ / 4 min
Crispy rice 120℃ / 3 min
Chop nuts coarsely. :D you may adjust duration to achieve your desired size of chopped nuts.
Almond
3 sec / speed 6
Almond
3 sec / speed 6
Macadamia
3 sec / speed 5
3 sec / speed 5
Pistachio
2 sec / speed 5
2 sec / speed 5
I use a spoon to scoop some (nut of your choice) smaller chunks, set aside for dusting later.
Put first 4 ingredients in a large mixing bowl, using a spatula to mix all evenly.
Add (don't care to wash TM bowl) chopped dark chocolate into bowl, melt
3 min / 60℃ / speed 2
3 min / 60℃ / speed 2
In a large mixing bowl, put all ingredients, mix well with a spoon.
As soon as the chocolate is done, pour into mixing bowl, coat all ingredients thoroughly. Scope into a cupcake cups, dust with chunks. Refrigerate before serving.
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