Corn flakes were born from John Harvey Kellogg’s 1895 patent in a, fortunately failed attempt at making granola. W.K. Kellogg, and his brother, Dr. John Harvey Kellogg changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn and created the Kellogg’s Corn Flakes.
Years later Jacques Torres doused them in chocolate to make chocolate corn flake cookies changing this traditional breakfast food into a yummy dessert. In this cookbook, Jacques says, “I always try to bring contrast to every dessert. I discovered corn flakes 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 corn flakes home to France and make this recipe for my friends.”
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 4 cups cornflakes*
- 16 ounces bittersweet chocolate, tempered**
Line cookie sheets with parchment paper or the Silicone Baking Mats to prevent the cookies from sticking.
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.
Using a small ice cream scoop or two soup spoons, scoop the chocolate cornflakes into small mounds onto the prepared cookie sheets.
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
* 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.
Source: Dessert Circus, Extraordinary Desserts You Can Make At Home, by Jacques Torres.; Kellog’s.com
One Response to “Chocolate Corn Flake Cookie Recipe”
My grandmother has been making chocolate covered corn flakes since the 1940’s. She and a group of girls were given the assignment to create a unique recipe for their high school home economics class. They came up with a simple recipe of chocolate covered corn flakes. Of course, at that time, there were no short cut options like the candy mold chocolates of today. Their recipe included steps to temper the chocolate. It was a great hit with their teacher, and she and her group swore the recipe to secrecy…only agreeing to pass it on to trusted family members over the years. It is made for every family Christmas gathering and it wouldn’t seem like Christmas without it. I have the recipe…I’ve never given it out. Now, I’m seeing similar recipes all over the Internet. I guess it was only time before others had the same idea. But I love my grandmother’s story…and the fact that she was (along with her friends) the first to develop the recipe.