Rose del Deserto
Clusters of corn flakes and delicious chocolate. Rose del Deserto makes for crunchy and delectable sweet treats to enjoy by yourself, or as a gift on Mother's Day!
Equipment
- 2 Medium pots to melt the chocolate
- 2 Teaspoons
- Muffin liners or baking paper
Ingredients
- 150 gr Extra Dark Chocolate
- 150 gr White Chocolate
- 40 gr Corn Flakes Make sure to double-check that they are gluten-free
- 40 gr Puffed Rice
- 20 gr Hazelnuts crumb
- 10 gr Almonds crumb
Instructions
- Melt the two types of chocolate in two different pots - you can either melt them al a bain marie (double saucepan) or use your microwave. Both methods will take about 2-5 minutes but if you choose to go with the microwave make sure to do just max a minute at a time and to check it frequently as it can easily burn!
- Once the chocolate has melted measure the ingredients, and add half of them to the dark chocolate pot and half to the white chocolate one. Now stir well so all the ingredients in each container are fully coated in chocolate.
- Place your muffin liners or a sheet of baking paper on a stable clean surface and with a teaspoon place a spoonful of the mixture inside your muffin liner or on your baking paper. Repeat until you have used the whole blend.
- Let the little roses cool and harden. To speed up the process, you can put them in the fridge for half an hour. Once they're set, enjoy your delicious creations!Store in a cool place, in an airtight container and consume within 3 days.
