Recipe for Chocolate Delight

Melt the white chocolate gently in a double boiler. Add the cream while stirring constantly over the heat. Off the heat, fold in the cereal and let it cool.

Melt half of the milk chocolate in a double boiler. Using a brush, coat the cavities of a silicone financier or mini-cake mold with it, then let it set in the refrigerator. Apply a second layer of chocolate and let it set again in the refrigerator.

Spread the white chocolate and cereal mixture into the cavities of the mold. Let set in the freezer for 30 minutes. Melt the other half of the milk chocolate and pour it into the cavities. Reserve in the refrigerator until the chocolate hardens, then unmold.

To finish, "Small Snacks for Schoolchildren" by Ilham Moudnib. Published on January 12, 2022. 96 pages. 10.95 euros.