Saturday 15 February 2014

Chocolate Krinkles, Crispy Kisses, Rose del deserto




This is my Rose del deserto  just after I have added some water. Children are quite amazed by what happens to it. It is fascinating to watch how it unfurls and blossoms.

There are lots of versions of this quick and easy recipe. We are going to a children's party today, and so I ' m taking these. In Britain we called them chocolate krinkles or crispy kisses, in my Italian cook book they are called Rose del deserto, because they look a bit similar. It is a little girl's party so I have used pink polka dot cup cake cases.
100 g cornflakes
180g best quality chocolate
50g butter
2 tbsps. sultanas (optional)

Melt the butter and chocolate together in a saucepan that fits over a larger one filled with hot water.
remove the saucepan from the heat and add the cornflakes and sultanas, if using. Stir gently with a metal spoon until all the cornflakes are coated with chocolate. Spoon heaped tablespoons of the mixture into about 12 paper cases. Set aside in a cool place, until firm. This will take about 3 hours at room temperature, or you can speed things up a bit by putting them in the fridge for a while.


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