Description
Delightful chocolate-coated cornflake cakes with mini chocolate eggs, perfect for Easter celebrations.
Ingredients
Scale
- 4 cups Cornflakes
- 200g Milk or Dark Chocolate
- 1 cup Mini Chocolate Eggs
Instructions
- Melt the chocolate: Fill a saucepan with a few inches of water and place on moderate heat. Set a heatproof bowl filled with chocolate over the saucepan, ensuring it doesn’t touch the water. Stir gently as the chocolate melts until it becomes a smooth, velvety liquid.
- Combine with cornflakes: Once the chocolate melts completely, remove the bowl from the heat. Add the cornflakes to the melted chocolate, carefully folding them in until every flake is coated.
- Spoon into cases: Take a generous spoonful of the chocolate-cornflake mixture and dollop it into prepared paper cake cases.
- Top with mini chocolate eggs: Gently press a couple of mini chocolate eggs onto the surface of each cake.
- Allow to cool and set: Place your trays in the refrigerator for about 30 minutes or until the chocolate has completely set.
Notes
You can customize with different toppings like sprinkles or nuts. Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 11g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg