recipe easy, quick ... and delicious!
The speed at which these sand roses are engulfed in show ...
Both are pin-up in the kitchen.
For thirty pink sands:
175 g cornflakes nature
175 g dark chocolate 125 g
Végétaline
or butter 80 g icing sugar
Melt over low very soft butter and chocolate in a saucepan.
Do not stop stirring up (it's good, my love Twig toss!).
Once everything is melted, add the sugar and stir until the mixture is smooth. Remove from heat and pour chocolate sauce over the cornflakes. Mix well and spoon soup made of piles of paper in boxes.
Refrigerate 30 minutes.
Good tasting.
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