Ina Garten English Chocolate Crisps take 4 ingredients and no oven, borrowed from a London shop called Melt. She coats cornflakes in a blend of milk and bittersweet chocolate, then folds in dried cranberries. This make ahead easy dessert sets with zero baking.
The trick is melting three quarters of the chocolate first, then stirring in the rest off heat for a smooth finish. Work fast when you fold in the cornflakes, because the chocolate sets quickly once it cools.
**Source:** Make It Ahead (2014)
Ina Garten English Chocolate Crisps
Course: DessertCuisine: American, BritishDifficulty: Easy8
servings10
minutes5
minutes295
kcalCrunchy clusters of cornflakes held together by tempered milk and bittersweet chocolate, dotted with tart dried cranberries and set at room temperature until firm.
Ingredients
7 1/4 ounces milk chocolate, such as Perugina
5 1/2 ounces bittersweet chocolate, such as Lindt or Perugina
3 cups cornflakes, such as Kellogg’s
1/3 cup dried cranberries
Directions
- Melt the chocolate: Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted.
- Temper the chocolate: Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn’t completely melted, microwave it for another 5 or 10 seconds.)
- Coat the cornflakes: Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You’ll want to work quickly so the chocolate doesn’t harden. Fold in the cranberries.
- Shape and set: Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
FAQs
Can I use different chocolate brands?
Any good-quality milk and bittersweet chocolate will work here. Ina suggests Perugina and Lindt, but your favorite eating chocolate is fine. The key is using real chocolate bars, not chocolate chips, since chips have stabilizers that resist melting smoothly.
How long do English Chocolate Crisps last?
They keep for up to 5 days in a sealed container or plastic bag at room temperature. Don’t refrigerate them, because the cold can cause chocolate to bloom and turn white on the surface. Once they start to feel soft, the cornflakes are losing their crunch and it’s time to finish them off.
Can I make these chocolate crisps ahead of time?
Yes, that’s exactly what this recipe is built for. Let them cool and harden fully, then store in an airtight container at room temperature. They’re great for parties because you can make a batch days before guests arrive.
What can I use instead of cornflakes?
Rice cereal or bran flakes both work, but cornflakes give the best crunch. Avoid frosted or flavored cereals because the extra sugar competes with the chocolate. Stick with the plainest, crispiest flake you can find.
Why do I melt only three quarters of the chocolate first?
Adding the remaining chocolate off heat is a simple tempering trick. It brings the melted chocolate down to the right temperature so the crisps set with a clean snap instead of a dull, soft texture. Skip this step and the chocolate may look streaky or feel grainy when it hardens.
