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Finished Rice Chocolate Cakes arranged on a plate

Rice Chocolate Cakes

A quick, no-bake dessert featuring melted chocolate and crisp puffed rice, perfect for an easy sweet treat or party dessert.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 200 kcal

Equipment

  • 1 double boiler or 1 microwave-safe bowl For melting the chocolate
  • 1 Mixing Bowl For combining ingredients
  • 1 Spatula For gentle folding and mixing
  • Small molds or cake pans For shaping the cakes

Ingredients
  

Chocolate Mixture

  • 200 g high-quality chocolate dark, milk, or white – Chopped into small pieces
  • 2 tbsp unsalted butter or 2–3 tbsp heavy cream optional – For creamier texture
  • 1 tsp vanilla extract optional – Enhances flavor
  • 1 –2 tbsp cocoa powder optional – For a richer chocolate taste

Rice Base

  • 3 cups puffed rice or rice crisps – Use fresh for maximum crunch

Optional Mix-ins

  • 1/4 cup chopped nuts almonds, hazelnuts, or peanuts (optional) – Adds extra crunch and flavor
  • Pinch of sea salt optional – Enhances sweetness

Instructions
 

  • Place the 200 g chopped chocolate (and butter/cream if using) in a double boiler or microwave-safe bowl. Heat gently until melted and smooth, stirring every 20 seconds if using a microwave.
    200 g high-quality chocolate, 2 tbsp unsalted butter or 2–3 tbsp heavy cream
    Chopped chocolate melting in a double boiler
  • Stir in 1 tsp vanilla extract and 1–2 tbsp cocoa powder (if using) into the melted chocolate until well combined.
    Melted chocolate enhanced with vanilla and cocoa
  • Add 3 cups puffed rice to the melted chocolate mixture. Gently fold until every piece of rice is evenly coated.
    3 cups puffed rice
    Puffed rice being folded into melted chocolate
  • If desired, fold in 1/4 cup chopped nuts and a pinch of sea salt for extra flavor and crunch.
    1/4 cup chopped nuts, Pinch of sea salt
    Chopped nuts and sea salt being added
  • Spoon the chocolate-rice mixture into small molds or cake pans, pressing lightly to shape into individual cakes.
    Chocolate-rice mixture spooned into molds
  • Place the molds in the refrigerator for at least 30 minutes to allow the cakes to firm up.
    Molds with the mixture in the refrigerator
  • Once set, remove the Rice Chocolate Cakes from the molds and serve chilled. Enjoy your quick, no-bake dessert!
    Finished Rice Chocolate Cakes arranged on a plate

Notes

  • – Customize by using your favorite type of chocolate or adding dried fruits for extra flavor.
  • – Adjust the chocolate-to-rice ratio to achieve your desired texture.
  • – Ensure the puffed rice is fresh to maintain maximum crunch.
Keyword easy dessert, no-bake chocolate treats, no-bake dessert, puffed rice, puffed rice bars, quick treat, rice chocolate cakes