Chocolate Cornflake Cups

INGREDIENTS

Dark Chocolate Cornflake Cups

25g Unsalted Butter

50g Dark Baking Chocolate, roughly chopped

1 Tablespoon of Honey

40g Cornflakes

Rainbow Sprinkles

 White Chocolate Cornflake Cups

25g Unsalted Butter

50g White Baking Chocolate, roughly chopped

1 Tablespoon of Honey

40g Cornflakes

1 Tablespoon Chopped Dried Cranberries

Chocolate Cornflake Cups

Dark Chocolate Cornflake Cups

  1. Melt butter, dark chocolate and honey in a heatproof bowl over a pot of gentle simmering water. Alternatively, melt mixture using microwave on high heat for 1 minute with 30 second interval, stirring once or twice. 

  2. Next stir cornflakes into the chocolate mixture till well-mixed.

  3. Divide the mixture into small paper liners placed in the mini muffin tray. Top with rainbow sprinkles and set aside in the fridge for 15 minutes to harden.

  4. After which store cornflake cups in air-tight container.

White Chocolate Cornflake Cups

  1. Melt butter, white chocolate and honey in a heatproof bowl over a pot of gentle simmering water. Alternatively, melt mixture using microwave on high heat for 1 minute with 30 second interval, stirring once or twice. 

  2. Next stir cornflakes into the chocolate mixture till well-mixed.

  3. Divide the mixture into small paper liners placed in the mini muffin tray. Top with chopped cranberries and set aside in the fridge for 15 minutes to harden.

  4. After which store cornflake cups in air-tight container.

 

Note
Variation of chopped nuts or dried fruits can be used according to your preference too.


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