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.
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