Chocolate Cornflake Cookies
Chocolate Cornflake Cookie Recipe - Christmas Cookie Recipes


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


This fantastic recipe is from the cookbook, Dessert Circus, Extraordinary Desserts You Can Make At Home, by Jacques Torres. In this cookbook, Jacques says, "I always try to bring contrast to every dessert. I discovered cornflakes ten years ago and being a pastry chef, wondered what would happen if I covered them with chocolate. I loved it so much that now I take cornflakes home to France and make this recipe for my friends."

Chocolate Cornflake Cookies

More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
 


Shop What's Cooking America - Easy on-line shopping for all your cookie baking needs such as cookie sheets, cookie cutters, wire cooling racks, cookie press, cookie decorating kits, Silicone Baking Mats, plus Linda's favorite Cookie Spatula (a thin flexible stainless-steel head that slides gently under cookies and other foods).




Chocolate Cornflake Cookie Recipe

Recipe Type: Cookies, Christmas Cookie, Chocolate
Yields: 6 dozen
Prep time: 20 min


Ingredients:

4 cups cornflakes*
16 ounces bittersweet chocolate, tempered**

* Crispness is important here, so use a fresh box of Cornflakes cereal.

** To temper the chocolate - Place the chocolate in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lips. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt them.


Preparation:

Pour the cornflakes into a large mixing bowl. Then pour about 1/2 of the tempered chocolate over them. Use a rubber spatula and mix until the cornflakes are coated evenly with chocolate. The tempered chocolate will immediately being to set up. Once the chocolate has set, repeat with the remaining melted chocolate to give a second coat on the cornflakes.

Quickly scoop the chocolate cornflakes into small mounds onto cookie sheets lined with parchment paper or the Silicone Baking Mats to prevent the cookies from sticking.

If your kitchen is very hot, you can place the cookie sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave the cornflakes in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator because of the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.

Store the chocolate cornflakes in an airtight container in a cool, dry area. They will keep for two weeks, if you can resist eating them

Makes about 6 dozen pieces.