With Helen Jackson
250g white chocolate melts
1 cup malted milk powder (Horlicks in supermarkets)
1/2 cup rice bubbles
200g milk chocolate
Melt the white chocolate melts and milk powder together in a bowl over a saucepan of simmering water.
Stir until smooth.
Mix in the rice bubbles and then set aside and allow to cool until firm enough to shape into small balls.
Refrigerate until firm.
Melt the dark chocolate and dip the white chocolate balls in until well coated. Set aside on a foil lined board to set.
Store in a cool, dark place.
(Broadcast 26 November 2012)