Danielle Oron
3 Ingredient Chocolate Covered Cornflakes
SUPER SIMPLE Chocolate Covered Cornflakes with flaky sea salt. My childhood treat!
I don’t know where this recipe came from, but I remember loving it growing up. It had been years since I made it. The last time was actually when I made it for my cookbook Modern Israeli Cooking back in 2016. I let my kids help me mix the chocolate and cornflakes together and then put them in the cups. It’s a fun activity for them and great for them to get involved in the kitchen.
This crunchy, chocolaty treat is perfect to throw together when you don’t want to bake in the summer but told your friend you’d bring over dessert. It can be eaten frozen or from the fridge but keep it cold or else it will just turn into chocolate cereal…. which may not be a bad thing.
THE THINGS
Plain box of Cornflakes: Not frosted! Just your good, basic cornflakes with the rooster on the box. This would probably work with other cereals but I haven’t tested it. Let me know if you do!
Semi-sweet Chocolate: Please use a good quality chocolate since that is the dominant flavor. I like Guittard or Valrhona! I used a bar chocolate that I chopped up into fairly small pieces so it melts quickly. If you’re using chips, then no need to chop it up finer.
Unsalted Butter: Make sure to cut the butter up too! It will melt more evenly with the chocolate
Flaky Sea Salt: This is kind of optional but adds a nice adult touch to an otherwise very childish treat ( I say this in the nicest way). I use Maldon Salt.
THE WAY
I use the double broiler method to melt the chocolate and butter together by setting a bowl over simmering water. I stir lots to make sure that everything is melting evenly. Alternatively, you can melt this in the microwave BUT make sure to do so in short 10-15 second spurts and mix in between so the chocolate doesn’t burn.
Mix the melted chocolate with the cornflakes. Mix, mix, mix… until you can’t see the yellow of the cornflakes!
Place in your vessel of choice (see below for what I mean) and freeze or refrigerate! Fridge takes longer but the chocolate doesn’t harden as much (which is nice).
Store in an airtight container in the fridge or freezer. This will hold for a few days.
VESSELS – WAYS TO USE THIS RECIPE
You can freeze them in little paper muffin cups as I did here and as my mom would always do to “portion” it.
Press it firmly into a 9″x6″ baking pan lined with parchment (with over hang) and cut into squares.
Spread it out onto a parchment lines baking sheet, freeze, then break it up into chunks for an ice cream or yogurt topper.
SOME OTHER WONDERFUL SWEETS:
3 Ingredient Chocolate Covered Cornflakes
Ingredients
- 170 grams good-quality semisweet chocolate , chopped roughly (170 g = 6oz)
- 12 tbsp unsalted butter , cut into small pieces (12 tbsp = 170 g)
- 4 cups plain Cornflakes
- Flaky salt , for garnish (optional)
Instructions
- In a double broiler, melt the chocolate and butter until smooth mixing occasionally.
- Mix the melted chocolate and butter with the cornflakes in a large bowl. MIX WELL until the cornflakes are totally coated with chocolate.
- Portion the mixture into 12 paper muffin cups.OR FIRMLY press all of the mixture into a parchment lined 9"x6" baking pan. OR pour out the mixture onto a parchment lined sheet tray and spread out evenly.
- Sprinkle with flaky salt.
- Place it in the freezer for at least 1 hour or in the fridge for at least 2 hours.
- If you used the baking pan, cut into squares.If you used the sheet tray, break up into smaller pieces.
