English Chocolate Crisps | Recipes

Step 1

Chop the two chocolates and place ¾

Step 2

of them in a heat-proof bowl. Place the bowl in a microwave on high heat for

Step 3

30 seconds, remove the bowl, and stir the chocolates vigorously with a

Step 4

wooden spoon. Continue heating and stirring the chocolates in 30-second

Step 5

intervals, switching to 15-second intervals as the chocolates start to melt,

Step 6

continuing to stir vigorously with a wooden spoon in between each heating. Heat

Step 7

only until the chocolates are just melted. Add the remaining quarter of

Step 8

the chocolates and stir vigorously until melted and smooth. (If the chocolate

Step 9

isn’t completely melted, microwave it for another 5 or 10 seconds.)

Step 13

Place the cornflakes in a medium

Step 14

bowl, pour the chocolate mixture over the cornflakes, and immediately fold them

Step 15

together with a rubber spatula, being careful not to break up the cornflakes.

Step 16

You’ll want to work quickly so the chocolate doesn’t harden. Fold in the

Step 17

cranberries.

Step 39

Line a sheet pan with parchment

Step 40

paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the

Step 41

paper. Set aside at room temperature to cool completely until hardened. Peel

Step 42

the crisps off the paper and serve.