200 g milk chocolate
100 g white chocolate
15 g oatmeal
15 g of puffed wheat
5 cl of full cream (30% fat)
Melt the white chocolate in a bain-marie. Smooth, add the cream and mix.
Add the flakes.
Add the puffed wheat.
Divide the mixture among the financier moulds or silicone mini cake moulds.
Leave to harden in the fridge and then remove from the mould.
Melt the milk chocolate, dip the bars into the melted chocolate with a fork.
Remove the excess by tapping the fork on the bowl and place on aluminium foil.
Leave to harden in the fridge before serving.