Ingredients
Scale
- 200g (approx. 7 oz) Good Quality Milk Chocolate, broken into pieces: Using good quality chocolate is key for the best flavor and smoothest melt. Milk chocolate offers a classic, sweet taste that’s universally loved, especially by kids. You can also use semi-sweet or dark chocolate depending on your preference.
- 50g (approx. ¼ cup or 2 oz) Unsalted Butter, cubed: This adds richness and helps the chocolate mixture become smoother and more pliable, making it easier to coat the cornflakes.
- 2 tbsp Golden Syrup (or Light Corn Syrup):Â This not only adds a touch of extra sweetness but also helps bind the mixture together and gives the pops a slightly chewy, glossy finish.
- 100g (approx. 4 cups) Cornflakes:Â The star of the show! These provide the essential crunch and texture. Opt for plain, un-sugared cornflakes for the best balance of flavors.
- Optional: Sprinkles, mini chocolate chips, or desiccated coconut for decoration: These add a fun, festive touch and a little extra textural contrast.
Instructions
- Prepare Your Station: Line a baking tray or large plate with parchment paper or silicone baking mats. If you’re using paper cupcake liners, arrange about 12-15 of them on the tray. This prevents the pops from sticking and makes cleanup a breeze.
- Melt the Goodies: In a heatproof bowl set over a saucepan of gently simmering water (a bain-marie), combine the broken chocolate pieces, cubed butter, and golden syrup. Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until everything is completely melted and smooth. Alternatively, you can melt the mixture in the microwave in 20-30 second intervals, stirring well after each interval to prevent burning. Be cautious with microwave melting, as chocolate can scorch easily.
- Gentle Introduction: Once the chocolate mixture is smooth and glossy, remove it from the heat. Allow it to cool for a minute or two. You don’t want it to be so hot that it makes the cornflakes soggy instantly.
- Combine with Cornflakes: Gently pour the cornflakes into the bowl with the melted chocolate mixture. Using a spatula or a large spoon, carefully fold the cornflakes into the chocolate until they are all evenly coated. Try to be gentle to avoid crushing the cornflakes too much – you want to retain some of their texture.
- Form the Pops:Â Working relatively quickly before the mixture starts to set, spoon dollops of the chocolate-coated cornflakes onto your prepared baking tray. You can make them into small mounds or, for a neater look, spoon the mixture into the paper cupcake liners. Aim for roughly tablespoon-sized portions.
- Decorate (Optional): If you’re using sprinkles, mini chocolate chips, or coconut, sprinkle them over the pops while the chocolate is still wet so they adhere properly.
- Chill to Set: Place the baking tray with the Choco Cornflake Pops into the refrigerator for at least 30 minutes, or until the chocolate is completely firm and set. If you’re in a hurry, a brief stint in the freezer (10-15 minutes) can speed things up, but watch them carefully.
- Serve and Enjoy: Once set, carefully peel the pops from the parchment paper (if not using liners) or serve them directly in their cupcake liners. Store any leftovers in an airtight container.
Nutrition
- Serving Size: one normal portion
- Calories: 150