White Chocolate Crunch

Makes about 12 pieces


Ingredients:

90g egg noodles
vegetable oil for deep frying
300g white chocolate
1 cup (180g) chopped dried apricots
½ cup (60g) flaked almonds, toasted


Method:

• Break noodles into smaller pieces. Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Add noodles and deep fry until crisp, about 1 minute. Using slotted spoon, remove from pan and drain on paper towels. Allow to cool.
• Place chocolate in heatproof bowl. Place over, but not touching, saucepan of simmering water. Stir until chocolate melts. Remove from heat.
• Add apricots, almonds and noodles to chocolate. Mix well.
• Line baking sheet with parchment paper. Place tablespoonfuls of noodle and chocolate mixture on sheet. Refrigerate until firm, 1-2 hours.
• Serve crunch chilled. Store in an airtight container in refrigerator.