Champorado Ampaw

This Champorado Ampaw is a two Filipino recipes in one! Inspired by the Filipino breakfast dish made with rice and chocolate. Ampaw is the Filipino version of a rice Krispy treat. It's finished with a dusting of milk powder. Just like champorado!

I have made the original Ampaw in an earlier recipe. You can refer to that recipe if you are after something more classic.

For this recipe we will be coating puffed rice with sticky chocolate and then dusting it with powdered milk to finish. Just like champorado!

Ingredients for Champorado Ampaw

This is what you will need to make Champorado Ampaw.

Puffed Rice - You will need 4 cups. Pour it into a large bowl.

Chocolate - I used Auro dark chocolate buttons, but you can use any chocolate.

Coconut Oil - The coconut oil will act as one of the binders along with the honey and chocolate.

Honey - Use ½ cup of honey to make sure the chocolate mixture gets really sticky.

Salt - Just a pinch will amp up all the flavors.

How To Make Champorado Ampaw

Add the chocolate, coconut oil, honey and salt in a sauce pan. Place on the stove and turn the heat to medium.

Heat up for about 5-7 minutes until the chocolate has completely melted and the sides of the mixture starts to boil and bubble. Turn off the heat.

Then pour it in to the bowl with the puffed rice in it.

Mix the Champorado Ampaw until all the puffed rice is covered in chocolate.

You can either put the Champorado Ampaw in a 6 inch silicon cake mold, or any other cake mold. Alternatively you can also scoop out a portion and form it into a ball with your hands.

I find using a silicon mold is so much easier. However you do you! If you do use a mold make sure it's silicon as it's so much easier to pop them out.

Really pack in the coated rice puffs to make sure that there are empty pockets, especially in the middle.

Place in the freezer for about 15-30 minutes to harden.

How To Serve The Chocolate Ampaw

Unmold it and place on a serving platter.

Then cover the top with some milk powder. Just like what you would do with champorado! If you want to be super super extra you can also drizzle some melted white chocolate in a spiral to mimic the milk drizzle. It's your choice on how you want to serve it!

To serve cut into smaller pieces and have a bowl of milk powder on the side. It's best to be eaten on the same day.

If you have leftovers cut into portions and place in an airtight container on the countertop for unto 3 days.

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