For the perfect balance of sweet and bitter, use a combination of dark chocolate and milk chocolate.
Have a sweet tooth? For a sweet, crunchy treat, use only white chocolate.
You can also add fun toppings (do this before the chocolate hardens): mini Easter eggs, rainbow or chocolate chips, or even coconut flakes.
Melt the chocolate in the microwave at 50% or in a double boiler. To use a double boiler, you will need a medium saucepan and a heatproof bowl (usually glass). Make sure the bowl and pot fit properly: the bowl should rest on the pot (so it should be higher). Add water to the pan (the water should not touch the bowl) and heat over medium heat. Roughly break the chocolate pieces and put them in the bowl. Stir until all the chocolate is melted.
If you want the chocolate to be glossier after it hardens, you can add a little more butter to the melted chocolate.
When you mix the chocolate into the cornflakes, scrape the bottom of the bowl to make sure all the chocolate is well mixed.
Be sure to use chocolate for baking and not regular chocolate from the candy section, because regular chocolate melts and does not set well.
How to store cornflakes?
You can make these cornflake cakes up to 3 days in advance. In winter you can store them at room temperature, otherwise it is better to keep them in the refrigerator.
Can I make it in advance?
Store them at room temperature (if you live in a cool place). Otherwise, you can keep them in the fridge 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 place in the fridge for 1 hour.
Step 3
Serve and enjoy!
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