In addition to the crêpes, Ophélie taught us how to make this treat, known as Roses des Sables. She told me that they were made with chocolate and cornflakes, and I have to admit that I was a bit skeptical at first. But if you think of them as a chocolatey riff on rice crispy treats, they sound much better, don't they?
And they taste fantastic, with their delightful chocolatey crunch. They are a fun treat for children to make, and could be eaten either for a snack or dessert.
Roses des Sables translate as Desert Roses, which are mineral deposits that form when salty bodies of water evaporate. They're quite beautiful, and this dessert does look like them. (Wow, I hope that I spell "dessert" and "desert" correctly throughout this post, a challenge even when I'm not writing about Desert Roses).
Merci, Ophélie!
10 tablespoons butter
6 ounces dark chocolate
3/4 cup confectioners sugar
approximately 2 cups cornflakes
Clear out a space in your refrigerator that is big enough to hold a cookie sheet. Line the cookie sheet with parchment paper and set it aside.
Melt the butter in a small saucepan over medium heat. Add the chocolate and heat it, stirring occasionally. Add the sugar and mix thoroughly. Add about half of the cornflakes and stir until the flakes are completely coated. Continue adding the cornflakes bit by bit and stirring them until they are completely covered with chocolate. You may not need all of the cornflakes at first.
Scoop the mixture out of the pot in heaping tablespoonfuls and arrange them on the parchment paper. If there is chocolate left in the bottom of the pot as you scoop them out, you may want to add more cornflakes. Let the Roses des Sables cool in the refrigerator until they are completely firm, several hours or overnight. They will keep in an airtight container in the refrigerator for several days.
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