Desert Roses (Adapted from Dorie Greenspan's Baking Chez Moi)
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
- 4 cups (4 ounces, 113 grams) Corn Flakes
- ⅓ cup (1.4 ounces, 40 grams) sweetened shredded coconut
- ⅓ cup (1.87 ounces, 53 grams) dried cranberries
- ⅔ 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
Instructions
- 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 1-¾ 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.
Nutrition
Calories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 4gCholesterol: 5mgSodium: 27mgPotassium: 64mgFiber: 1gSugar: 4gVitamin A: 101IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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