Makes 12 to 20, depending on the size
20 minutes preparation and cooking time
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.