Chocolate-Covered Puffed Rice

Preparation info

  • Difficulty


  • Yield 225 g / 7.93 oz About



Appears in


  • 100 g / 3.53 oz puffed rice cereal
  • 25 g / .88 oz simple syrup (65° Brix)
  • 100 g / 3.53 oz tempered bitter chocolate (72%)


  1. Preheat an oven to 163°C / 325°F.
  2. Combine the puffed rice cereal with the simple syrup in a bowl. Toss to coat the puffed rice.
  3. Place the syrup-coated rice on a parchment paper–lined sheet pan in a single layer and bake until the moisture evaporates. The intention is to cover the puffed rice with a coat of sugar that will protect it from moisture.
  4. Once the puffed rice has cooled, place it in a bowl and combine with the tempered chocolate. Adjust the amount if necessary, using only enough to coat the puffed rice, not to make clusters of it.
  5. Using a demitasse spoon, scoop 5 g / .03 oz amounts of the chocolate-covered puffed rice onto a sheet pan lined with a nonstick rubber mat. Let the chocolate set at room temperature.
  6. Reserve in an airtight container at room temperature. This can have a long shelf life if it never comes into contact with any kind of moisture. Taste daily to ensure freshness.