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Chocolate crispies
Crunchy flakes, wrapped in smooth chocolate – a hit at birthday parties, brunches, or simply just because!
Prep Time:about 20 min.
Resting Time: about 3 hours
Difficulty:easy
Yield:about 30 pieces
Resting Time: about 3 hours
Difficulty:easy
Yield:about 30 pieces
Ingredients:
- 40g butter (lactose free if necessary)
- 100g Organic Filita Milk Chocolate from Frusano
- 170g Chocolate crispies
- 80g Corn Flakes
Directions:
- Melt 100g Organic Filita Milk Chocolate and 170g Amaranth Chocolate with 40g butter in a water bath.
- With a fork, mix 80g Cornflakes into the melted chocolate until they are completely coated in the chocolate.
- With two spoons, form little mounds of the cornflake mixture on a baking paper-lined tray and let them set for about 3 hours. Then store the crispies in the refrigerator.
Tip: Corn contains very little fructose, but does naturally contain sucrose. For those who suffer from HFI or who are very sensitive to sucrose, Buckwheat Flakes can be used instead. Another good alternative is the Organic Filita Rice-Crispies from Frusano.
Have fun baking and Bon Appetit!
