Chocolate puffed rice delight

I wanted to make roses des sables (sand roses or desert roses in english) since it’s been ages that I didn’t have some. But when I was about to buy cornflakes, I decided to go for puffed rice instead! And I have no regrets.

Positive: Better than sand roses it reminded me of Crunch by Nestlé.

Negative: To easy to make? No wait, that’s positive too.


Ingredients for 12 small portions:

  • 100 g dark chocolate
  • 25 g butter
  • 38 g puffed rice (like Rice Krispies)

Recipe:

Break chocolate into pieces and melt with butter in a bain-marie (in a small pan suspended over a pan of simmering water). Do not stir. Resist. Once it is melted turn off the heat and use a spatula to fold gently (without making bubble air, it’s always better).

Add puffed rice to the pan and fold until everything is combined.

On a tray or baking pan covered with parchment paper, using a tablespoon place chocolate puffed rice on the parchment paper creating cookie-size biscuit.

Leave in fridge for a couple of hours before to eat.


My advice: I added a pinch of salt because I discovered that I love chocolate with a pinch of salt!

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