This recipe makes about 40 mini candies.
- 1 stick unsalted butter,cut into chunks
- 12 ounces bittersweet or semisweet chocolate,finely chopped
- 4 cups cornflakes
- 1⁄3 cup sweetened shredded coconut
- 1⁄3 cup plump,moist dried cherries or dried, cranberries, chopped
- 1⁄3 cup plump,moist dried Turkish apricots,chopped
- 1⁄3 cup toasted slivered almonds or walnuts,coarsely chopped
- Pinch of fleur de sel or fine seasalt
- Line a baking sheet with parchment or wax paper, a silicone baking mat or aluminum foil. If you’d like to scoop the roses into paper liners or mold them into circles, have the liners or rings at hand. I use a medium cookie scoop (one with a capacity of 11⁄2 tablespoons) to shape the roses, but they’re per- fectly spoonable—neatness and uniformity mean nothing here.
- Put the butter in a heat-proof bowl set over a saucepan filled with a few inches of simmering water. Cover the butter with the chopped chocolate and heat, stirring occasionally, until the chocolate and butter are melted, thick and creamy; you don’t want to heat the butter and chocolate so much that they separate.
- Toss the rest of the ingredients into a large bowl and stir them around, then pour over the hot butter and chocolate. Gently mix everything together. Some of the cornflakes will break, but keep stirring until everything is coated in chocolate.
- Scoop or spoon the mixture onto the prepared baking sheet or into the paper liners. Alternatively, you can press the mixture into pancake rings, so that you’ve got little pucks. Of course, the number of roses you’ll get will depend on the size of your sweets.
Slide the sheet into the refrigerator and chill until set, about 30 minutes.