Crunchy Cornflake Buns
Remember as a child making rice crispy buns? Here's a play on the "throwing" nearly a packetful of rice krispies into the warmed and melted chocolate. Use cornflakes instead for, what I think is, a far crispier texture than rice krispies.
These have a lovely light crunchy texture and one bun generally satisfies. Remember too if you have any leftover chocolate at any time and you've a few gluten-free cornflakes lying in the cupboard, put them to good use in this. No need to have exact amounts just add in enough to use up the chocolate. I know you could just lick the bowl of all it's chocolate. If you make these buns then you can share with familly or friends over a cuppa.
150g (70%) dark chocolate
2 tbsp agave syrup
100g gluten-free cornflakes
Ensure the chocolate is at least 70% cocoa solids and is suitable for your diet. I use the Irish company, O'Connaills (Co Cork), brand of gluten-free and dairy-free dark chocolate.
Melt the chocolate and agave syrup in a heatproof bowl over a saucepan of just boiled water.
Mix through the cornflakes (I used the Irish company Kelkin brand) until they are fully coated in the chocolate mix.
Divide equally into cupcake baking tin lined with cupcake cases.
Refrigerate overnight. I think doing this improves the crispiness.
A real quickie when you just fancy a sweet crunchy nibble without too much fuss.