Desert Roses are an amazing French chocolate confection adapted from Dorie Greenspan’s Baking Chez Moi. Notwithstanding the book title, they don’t involve any baking. As explained in the book, Desert Roses are so named because of their resemblance to the “spiky clumps of gypsum that form in the desert.” Desert Roses are a snap to make, and are perfect for after school treats or any time when your sweet tooth needs attention!
Ingredients for Desert Roses:
I used the following simple ingredients: Corn flakes, sweetened coconut, dried cranberries, toasted almond slivers, bittersweet chocolate, and unsalted butter.
Making the Desert Roses:
First, I lined my mini muffin pans with paper liners. Then, I combined the corn flakes, coconut, cranberries, and almonds in a large bowl.
Next, I turned my attention to the chocolate. I added the butter and bittersweet chocolate chips to a double boiler set over simmering water. I allowed the butter and chocolate to melt, stirring occasionally, until the mixture was thick and creamy.
Next, I poured the melted chocolate over the corn flake mixture. Then, I carefully folded the ingredients until everything was coated in chocolate.
Using a 1-3/4 inch ice cream scoop, I scooped the mixture into the mini muffin paper liners. As a final step, I refrigerated the Desert Roses for about 30 minutes, until they had hardened.
Oh my gosh, these Desert Roses are amazing. The combination of the deep chocolate flavor, the crunch of the corn flakes and almonds, and the sweetness of the coconut and cranberries was out of this world! Yum!
Desert Roses (Adapted from Dorie Greenspan's Baking Chez Moi)
- 4 cups (4 ounces, 113 grams) Corn Flakes
- 1/3 cup (1.4 ounces, 40 grams) sweetened shredded coconut
- 1/3 cup (1.87 ounces, 53 grams) dried cranberries
- 2/3 cup (2.8 ounces, 80 grams) toasted almond slivers
- 4 ounces (1 stick, 8 Tablespoons, 113 grams) unsalted butter, cut into 1-inch pieces
- 2 cups (12 ounces, 340 grams) bittersweet chocolate chips
- Line two 24-cup mini muffin pans with paper liners. Set aside.
- In a large bowl, carefully combine corn flakes, coconut, dried cranberries, and almonds. Set aside.
- Add butter to double boiler set over simmering water. Make sure that the water does not touch the bottom of the pan. Cover butter with chocolate chips. Melt butter and chocolate chips, stirring occasionally, until thick and creamy.
- Pour butter/chocolate over corn flake mixture. Gently fold until dry ingredients are coated in chocolate.
- Using a 1-3/4 inch ice cream scoop, scoop mixture into mini muffin paper liners. Refrigerate until set, about 30 minutes.
- Store at room temperature in air tight container.
- Yield: 44 to 48 Desert Roses.