Chocolate Rice Crispies from Chocolate Epiphany

Everyone loves a good chocolate treat. I was looking for a chocolate dessert that would appeal to a younger crowd yet be sophisticated enough for the adult crowd. I found this whimsical twist to a childhood favourite in Chocolate Epiphany by Francois Payard. The book features decadent desserts that range from simple and hearty to intricate and artistic. Something for everyone.

Chocolate Rice Crispies from Chocolate Epiphany by Francois Payard

8 tablespoons (4 ounces; 120 grams) unsalted butter
1/3 cup (32 grams) Dutch-processed cocoa powder
Two 10-ounce bags (565 grams) mini marshmallows
10 cups (300 grams) crisp rice cereal
3/4 cup (150 grams) semisweet mini chocolate chips
Vegetable oil for your hands

Combine the butter and cocoa powder in a large saucepan over medium-high heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and let them melt completely.
Remove the pan from the heat and stir in the rice cereal. When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Let the mixture cool for about 5 minutes, then stir in the remaining chocolate chips. Let cool to room temperature.
Oil your hands, and shape some of the cereal mixture into a ball the size of a golf ball. Place it on a baking sheet, and repeat with the remaining mixture. Let the balls set, then store them in an airtight container in a dry, cool environment for up to 3 days. Do not refrigerate them, or they will harden.

Makes about 80 balls