Christmas is coming up next week and Hanukkah has started yesterday. Feeling a little stress? Maybe you want to make some homemade gifts, but feel like there is no time. Don’t worry! That was exactly how I felt! Things are being unpacked. The dining table is full of random stuffs. I am in a new kitchen. I just didn’t think I could take on a big task to make hundred of cookies. I usually bake 2 kinds of cookies. One is Bryan’s favorite, chocolate chip cookies. The other one is something new and different, like simple lemon cookies, espresso-chocolate shortbread, and apple cider caramels. However this year, I don’t think I have time and energy to do 2 cookies.
Then I found this recipe! This recipe only requires 2 ingredients and very little time. No oven or stove is needed. Melt some chocolate in the microwave, toss everything together, pile them into little clusters. Voila! Here are your yummy chocolate cornflake clusters. They are crunchy and chocolatey. Perfect sweets to munch on. This morning, I just packed up 14 little boxes for Bryan to give away at work. I got to give them away before I ate them all! 😛
Happy Holidays to all of you! Enjoy a sweet time with your families and loved ones!
Chocolate Cornflake Clusters (Adapted from Food & Wine)
About 38 clusters
– 1 pound good quality chocolate (milk, semisweet, or bittersweet)
– 4 cups cornflakes
- Cut the chocolate into ½-inch pieces.
- Line 2 large baking sheets with wax paper.
- In a large bowl, add the cornflakes.
- In a dry medium glass bowl, add ¾ of the chocolate. Microwave at medium-high power for 30 seconds. Stir with a rubber spatula. Repeat to cook in the microwave for another 30 seconds. Stir again. Repeat the steps until the chocolate has just melted. Add the remaining chocolate and stir until all the chocolate is completely melted. The chocolate should register 87 – 89˚F (30.5 – 31.6˚C) on a candy thermometer or instant-read thermometer.
- Pour ½ of the chocolate into the cornflakes. Stir gently to coat the cornflakes evenly. Add the rest of the chocolate. Continue to coat the cornflakes until you can no longer see any yellow.
- Working quickly and using a teaspoon, scoop heaping teaspoon of cornflakes to the prepared baking sheet and shape them into clusters with another spoon. Let the clusters to sit at room temperature until set.
- I used half milk chocolate and half 70% dark chocolate. Use anything you like.
- Tempering chocolate can be tricky. Keep all using bowl clean and dry. A drop of water can ruin your beautiful chocolate.
- If the chocolate didn’t get melted completely before pouring into the cornflakes, microwave for 10 seconds and stir again. Repeat if needed.
- For storage, place the clusters into an airtight container at cool room temperature. They can be stored for up to 2 weeks.