Chocolate Sand Rose
Chocolate Sand Rose is a easy French recipe that serves 12. 118 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 5 min | Cook: 1 hr 8 min | Total: 1 hr 23 min
Cost: $4.40 total, $0.37 per serving
Ingredients
- 100 g Milk chocolate (or dark) (break into pieces)
- 70 g Butter (or margarine) (if using dark chocolate, increase to 100 g)
- 100 g Cornflakes (or whole‑grain cereal petals) (whole‑grain cereals preferred)
- 30 ml Milk (to thin the mixture, 2 tablespoons)
- 12 pcs Paper liners (or silicone molds) (to form rounded balls)
Instructions
Prepare the ingredients
Measure the chocolate, butter, cornflakes, milk and prepare the paper liners.
Time: PT5M
Melt the chocolate and butter
Place the chocolate and butter in the bowl, melt in the microwave in 30‑second intervals, stirring between each, or using a water bath. Do not let it boil.
Time: PT3M
Add the milk
Incorporate the milk into the melted mixture and stir until a smooth consistency is achieved.
Time: PT1M
Coat the cornflakes
Pour the cornflakes into the melted chocolate and gently mix to coat them well without crushing.
Time: PT2M
Distribute into the liners
Using a spoon, place piles of the mixture into each liner, forming small balls.
Time: PT2M
Refrigerate to set
Place the tray in the refrigerator for at least 1 hour until the balls are firm.
Time: PT1H
Unmold and serve
Carefully remove the balls from the liners and serve immediately or keep refrigerated.
Time: PT2M
Nutrition Facts
- Calories
- 118
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: vegetarian, contains dairy, contains gluten, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: milk, gluten
Ingredient Substitutions
- Instead of Milk chocolate (or dark): dark chocolate, white chocolate
- Instead of Butter (or margarine): margarine
- Instead of Cornflakes (or whole‑grain cereal petals): puffed rice, wheat cereals
- Instead of Milk: almond milk, water
- Instead of Paper liners (or silicone molds): parchment paper
Equipment Needed
- Heat‑proof bowl
- Microwave (or water bath) (optional)
- Silicone spatula
- Paper liners
- Refrigerator
- Measuring spoon (optional)
Critical Steps — Do Not Skip
- Melt the chocolate without burning it
- Coat the cornflakes evenly
- Let set in the fridge for at least 1 hour
Chef Tips from the Video
- Use good‑quality chocolate for a richer flavor.
- For a fruitier version, add a few fresh red berries before refrigerating.
Troubleshooting
The chocolate burned or forms lumps
Remelt over low heat or in the microwave in shorter intervals, add a spoon of neutral oil to smooth.
The balls are too soft after resting
Extend refrigeration by 30 minutes or lower fridge temperature to 4 °C.
The cornflakes are not well coated
Make sure the chocolate is fully liquid before adding the cereal and mix quickly.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Can be kept up to 1 month, well wrapped
Room temperature: Consume quickly, the chocolate may melt
Make-Ahead Tips
- Prepare the balls the day before and keep them refrigerated in an airtight container.
- The balls keep up to 3 days, staying crunchy if well wrapped.
Last updated: September 6, 2026
