This is my version of the classic chocolate cornflake crackle – so rich they’re almost like a crunchy chocolate truffle. I find Bournville chocolate has the perfect balance of sweetness for the recipe, but if you can’t get hold of it then any plain or dark chocolate will work just as well.
You will need
300g Bourneville chocolate
3 generous tbsp golden syrup
Break the chocolate into pieces and place into a large saucepan with the butter and golden syrup. Melt over a very low heat, stiring often.
As soon as everything has completely melted and combined, remove from the heat and leave to cool a little (just a few minutes is fine).
Add the cornflakes to the pan and gently stir through to coat them in the chocolate mixture. Add extra cornflakes if needed until all the chocolate mixture is coating the cornflakes and none is left sitting at the bottom of the pan.
Put spoonfuls into cupcake cases, or simply line a low-sided baking tin with cling film and put the lot in there.
Refrigerate for a couple of hours.
Munch your chocolate cornflake crackles!