Roses Des Sables (Chocolate Cornflake Cakes)
INGREDIENTS 270/300 g chocolate (Côte d'Or milk chocolate) 70 g unsalted butter 150 g plain (Kellogg's) cornflakes sea salt for sprinkling (optional) METHOD 1. Place the chocolate and butter in a bowl over a pan of simmering water, then stir until completely melted. 270 g of chocolate is just enough to cover the cornflakes; they don't even stick together, so if you prefer a more "coherent" result, use 300 g. 2. Pour the melted chocolate over the cornflakes and gently mix until completely coated. Sounds weird, but it is simpler and more effective to use your hands. It will take a few minutes to fully mix in the chocolate without crushing the cornflakes. 3. Divide the mixture among muffin liners. Sprinkle with sea salt (optional) and allow to set at room temperature, or put it in the fridge for about an hour until hardened.
