170gramsgood-quality semisweet chocolate, chopped roughly (170 g = 6oz)
12tbspunsalted butter, cut into small pieces (12 tbsp = 170 g)
Flaky salt, for garnish (optional)
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.
If you are using a baking pan, be sure to leave some parchment overhang on the sides so that it's easy to lift out.You can use the microwave to melt the chocolate and butter too! Just do it slowly in 10-15 second intervals and mixing in-between as to not burn the chocolate! Keep it in an airtight container in the fridge for up to 3 days!
A recipe by Danielle Oron of I Will Not Eat Oysters
Find it online: https://iwillnoteatoysters.com/chocolate-covered-cornflakes/