Best English Chocolate Crisps Recipes

ENGLISH CHOCOLATE CRISPS (MAKES 8 LARGE CRISPS)

Steps:

• 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. 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.) Place the corn flakes in a medium bowl, pour the chocolate mixture over the corn flakes, and immediately fold them together with a rubber spatula, being careful not to break up the corn flakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries. 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.

ENGLISH CHOCOLATE CRISPS

Steps:

• Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high 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 between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of chocolates and stir vigorously until melted and smooth. (Microwave another 5 or 10 seconds if needed.) 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 flakes. Work quickly so the chocolate doesn't harden. Fold in the cranberries. Using two soup spoons, drop in 8 mounds onto a parchment-paper lined baking sheet. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.

COPYCAT INA'S ENGLISH CHOCOLATE CRISPS

Steps:

• Line two large rimmed cookie sheets with parchment paper and set aside.2.Melt chocolate over a double boiler. Leave out about 1/8 to 1/4 cup of chocolate chunks. Make sure the water is not touching the bottom of the pan the chocolate is in. You can also melt the chocolate in the microwave at 25 second intervals. Stirring between each heating time. I like the double boiler way though. When the chocolate is melted, add the remaining chocolate in and stir, stir, stir until all the chocolate is melted, shiny and smooth.3.Place the cornflakes in a large bowl, pour the melted chocolate over the cornflakes and gently fold together with a rubber spatula. As soon as the cereal is coated. Drop big dollops onto the prepared cookie sheets. Let sit at room temperature until hardened. You can put them in the fridge for 15 minutes to speed it along.

ENGLISH CHOCOLATE CRISPS

Steps:

• 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. Add the remaining quarter of chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.) Place the corn flakes in a medium bowl, pour the chocolate mixture over the corn flakes, and immediately fold them together with a rubber spatula, being careful not to break up the corn flakes. You'll want to work quickly so the chocolate doesn't harden. 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.