Cheminérocaïlle
Gluten-free no-bake chocolate slice, using popcorn in place of crushed biscuits.
Ingredients
vegetable oil
1 tbsp
popcorn kernels
25 g
orange chocolate bar (gluten-free)
150 g
butter (diced)
25 g
vanilla gummy candy (diced)
75 g
powdered sugar (for garnish)
to taste
Instructions
1
Prepare the mold
Line the bottom of an 18 cm round mold with parchment paper.
2
Make popcorn
Heat the oil in a heavy-bottomed pot. Add the popcorn kernels, cover with a lid, and shake the pot once or twice until the corn pops. Do not remove the lid until the popping sounds stop.
3
Cool
Remove from heat and let rest for 30 seconds. Remove the lid, taking care to avoid the steam. Pour the popcorn into a bowl and let cool for 5 minutes.
4
Melt the chocolate
Break the chocolate bar into pieces and place in a heatproof container. Add the butter, melt over a double boiler while stirring frequently. Remove from the hot water and let cool for 2 minutes.
5
Mix
Place the cooled popcorn in a resealable plastic bag and crush it with a rolling pin. Stir the crushed popcorn and diced gummy candy into the melted chocolate. Pour into the prepared mold, press firmly to compact, and smooth the surface. Let set for approximately 30 minutes.
6
Cut into pieces
Remove from the mold onto a cutting board, cut into 8 pieces. Dust with powdered sugar before serving.
