Crisp and crunchy with a buttery chocolate coating, these roses des sables are a quick and easy chocolate dessert that you can prepare in 15 minutes and serve in less than an hour! They're made with just three ingredients: unsweetened cornflakes, your favorite dark chocolate, and a bit of salted butter. Sprinkled with flaky sea salt, they're a simple and indulgent treat.
200grams (7 ounces)dark chocolate, finely chopped (I used 62%)
100grams (3⅛ cups)corn flakes
flaky sea salt, or Kosher salt, to sprinkle on top
Instructions
Line a 24 well mini muffin tin with mini paper liners. Set aside.
Measure the cornflakes out into a wide salad bowl. If needed, measure the cornflakes out by hand to ensure you have mostly whole pieces rather than crumbs. Set aside.
100 grams (3⅛ cups) corn flakes
Melt the butter and chocolate in the top of a double boiler (or a heatproof glass or metal bowl that fits over your pot of simmering water). Stir until butter is completely incorporated.
56 grams (4 Tablespoons) salted butter, 200 grams (7 ounces) dark chocolate, finely chopped (I used 62%)
Pour chocolate mixture over cornflakes. Using a silicone spatula, use a gentle folding motion to coat the cereal with the chocolate mixture. Slide the spatula under the cornflakes, then lift and turn the spatula upside down. Do not press on the mixture. Be patient - it will take about 5 minutes of careful folding to ensure the majority of the cornflakes are coated.
Use a medium cookie scoop or spoon to scoop the chocolate covered cereal into the lined muffin tin. If desired, use your fingers to place a few of the cornflakes at perpendicular angles to more closely approximate the look of the desert rose crystal formations. When finished, you should have about 20 treats.
Sprinkle each rose des sables with a bit of flaky sea salt. Let set at room temperature, or place in the refrigerator for 15 minutes to chill. Store in an airtight container at room temperature in a cool location.
flaky sea salt, or Kosher salt, to sprinkle on top