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."
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Chocolate Cornflake Cookie Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Drop Cookies
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.
** 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 flakes into a large mixing bowl, then pour about 1/2 of the tempered chocolate
over them. Use a rubber spatula and mix until they are coated evenly. The tempered
chocolate will immediately being to set up. Once the chocolate has set, repeat with the
remaining chocolate to give a second coat.
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. I personally recommend that you use the
Silicone Baking Mats as
nothing sticks to them. Use one spoon to scoop and one spoon to scrape the mixture onto the
cookie sheet.
It is important to work quickly because the mixture is easier to scoop before the
chocolate hardens.
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.
