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Melt the chocolate in the microwave at 50% heat or in a double boiler. To set up a double boiler, you'll need a medium-sized saucepan and a heat-resistant bowl (usually glass). Make sure the bowl and saucepan fit together well: the bowl should sit on top of the saucepan (in other words, it should be larger). Add water to the saucepan (it shouldn't touch the bowl) and place over medium heat. Roughly break up the chocolate pieces and place them in the bowl. Stir until all the chocolate is melted.
If you'd like the chocolate to be shinier once it's set, you can add a little butter to the melted chocolate.
When mixing the chocolate with the cornflakes, scrape the bottom of the bowl to ensure all the chocolate is thoroughly blended.
Make sure you use baking chocolate, not regular chocolate from the candy aisle: regular chocolate won't melt or set properly.
How to Store Cornflake Cakes
You can make these cornflake cakes up to 3 days in advance. In winter, you can store them at room temperature; otherwise, it's best to refrigerate them.
Can I make them in advance?
Store them at room temperature (if you live in a cool place); otherwise, refrigerate them for up to 3 days.
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Ingredients
Cornflakes
Dark Chocolate
Instructions
Step 1
Mix until all the cornflakes are coated in chocolate.
Step 2
Pour the mixture into paper muffin tins and refrigerate for 1 hour.
Step 3
Serve and enjoy!
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