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Choc-malt rice puff sundaes

Australian Gourmet Traveller recipe for choc-malt rice puff sundaes.

By Emma Knowles
  • 30 mins preparation
  • 15 mins cooking plus chilling, freezing
  • Serves 6 - 8
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Choc-malt rice puff sundaes
This sundae is inspired by our love of Coco Pops and chocolate crackles. There's an element of both in the mix and it all adds up to a chocolate-cereal lover's delight. Eat it for breakfast if you dare.


  • 100 gm milk chocolate, melted
  • 25 gm puffed rice, plus extra to serve
  • 450 ml milk
  • 100 gm malted milk powder, or to taste, plus extra to serve
  • Scraped seeds of 1 vanilla bean
Choc-malt ice-cream
  • 600 ml pouring cream
  • 300 ml milk
  • 6 egg yolks
  • 110 gm (½ cup) raw caster sugar
  • 150 gm malted milk powder
  • 230 gm dark chocolate (56% cocoa solids), finely chopped


  • 1
    For choc-malt ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat, then remove. Whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), whisk in malt then, whisking continuously, pour in cream mixture and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Whisk in chocolate, transfer to a bowl and cool to room temperature. Churn in an ice-cream machine and freeze until required. Makes about 1.5 litres.
  • 2
    Stir milk chocolate and rice puffs in a bowl to coat, spread on a tray and refrigerate until chilled, then break into shards.
  • 3
    Bring milk, malt powder and vanilla to the simmer in a saucepan over medium-high heat, whisk until frothy, then keep warm. Spoon a little malt powder into serving glasses and top with a little chocolate-coated puffed rice. Top with scoops of ice-cream, more malt and puffed rice and serve with warm malted milk to pour on top.