Chocolate Crispy Cakes
Quantity: Makes 12
I added syrup to this recipe only because children sometimes find very dark chocolate too bitter. If you are using syrup, melt it WITH the chocolate; don't add it after the chocolate has melted or the chocolate may 'seize up'. Use good quality dark chocolate such as Green & Blacks.
150g (6 oz) dark chocolate
2 tablespoons of golden syrup
75g (3 oz) cornflakes (or rice crispy cereal)
1) Melt the chocolate in a small bowl with the syrup over a bowl of boiling water.
2) Pour the melted chocolate over the cornflakes and blend thoroughly.
3) Divide the mixture between 12 paper cases/greased bun tins
4) Put them in the fridge to set.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.