Chocolate corn flakes – one of the easiest desserts ever, and also one of the most delicious ones. My mother in law introduced me to this dessert several years ago, and since sadly she doesn’t make it as often anymore, I decided I would.
I make my chocolate cornflakes cookies relatively big, and they are rich and decadent and very satisfying, so don’t get too ambitious about how many you can eat, and plan on one per person (unless you’re entertaining, in which case you should serve two per person). You can definitely make them smaller – making them big is a personal preference. What’s not optional is using fresh corn flakes and good chocolate. It’s such a simple dessert, each of the ingredients should be high quality if you want the final product to be good.
- 2 cups plain corn flakes
- 8 oz dark (70%) chocolate, broken to pieces (I use Lindt)
- 1 tablespoon unsalted butter
- Place 8 cupcake liners in a muffin pan.
- Place the chocolate pieces and butter in a large saucepan. Melt slowly over very low heat, stirring constantly. When melted, remove from heat.
- Add the corn flakes to the melted chocolate. Using a wide spatula, quickly and gently fold the corn flakes into the chocolate until evenly coated.
- Using a tablespoon, evenly divide the chocolate corn flakes between the paper liners. Cool in the fridge about 30 minutes before serving.