Ingredients
Clusters
- 150 g dark chocolate about 60–70% cocoa, chopped
- 25 g unsalted butter
- 30 g golden syrup
- 100 g cornflakes fresh and crisp
Equipment
- Heatproof mixing bowl
- Small saucepan
- Spatula
- 12 paper cupcake cases
Instructions
Melt and set
- Arrange twelve paper cases on a tray. Put the chopped chocolate and butter in a dry heatproof bowl over a saucepan of barely simmering water, keeping the bowl above the water.
- Stir gently until just melted, about 5 minutes. Remove the bowl from the heat and stir in the golden syrup. Do not let water splash into the chocolate.
- Add the cornflakes and fold gently with a spatula until coated, reaching the bottom of the bowl without crushing the cereal.
- Divide among the cases using two spoons. Press only lightly to connect the flakes. Refrigerate for about 1 hour until set, then transfer to a covered container.
Nutrition
Calories: 122kcalCarbohydrates: 15gProtein: 1.5gFat: 6.5gFiber: 1.2g
Video
Notes
Estimated nutrition per one-twelfth of the batch using representative dark-chocolate, cereal, butter and syrup values. Chocolate cocoa percentage and cereal formulation vary. Contains milk; check cereal and chocolate labels for other allergens.
Illustrative portion-cost basis: chocolate $2.70, cereal $0.70, butter $0.40 and syrup $0.40. Energy, cases and full-package purchases excluded.
Video credit: Original Naked Chef. The demonstration presents Easter chocolate cornflake cakes. This card makes plain dark-chocolate clusters without Easter decorations; use its measured coating and cereal quantities.