To make the modeling chocolate, melt the chocolate in a double boiler (or microwave) on low heat, add the corn syrup and mix thoroughly.
To make the filling, melt the margarine and marshmallows in a pot on low heat. When melted, take off the heat and add the cereal. Stir until combined.
Divide the modeling chocolate into four parts and lay each on a separate piece of wax paper about the size of a cookie sheet. Place another large piece of wax paper on top the chocolate. Using a rolling pin, roll out each chocolate piece into a rectangle about ¼” thick. Remove top pieces of wax paper. Divide the cereal mixture between the four chocolate rectangles and very gently spread the mixture evenly on the chocolate, leaving a 1” space on all four sides.
Place the cut fruit down the centre of each rectangle and gently roll each into a log shape. Cover and refrigerate for 20 minutes. Slice each roll into 8 rounds and serve.
Tip:
Chocolate Sushi will keep in an airtight container for 1 week.
Originally Submitted
4/3/2008
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