6 oz (170 g) dark chocolate, melted and tempered (see note)

1 cup (30 g) loop cereal (Cheerios-style), without nuts

½ cup (15 g) crispy rice cereal (Rice Krispies-style)

½ cup (15 g) flaked corn cereal (Corn Flakes-style)

In a bowl, combine the chocolate and cereals.

Line a baking sheet with parchment paper. With a 1-tbsp (15 ml) ice cream scoop, form small mounds with the cereal mixture and place them on the sheet.

Let rest at room temperature for about 1 hour or until the chocolate has set.

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