CORNFLAKES CHOCOLATE CUPS

Jump to Recipe

We, chocolate devotees, are constantly inventing new ways to indulge in chocolate! And a no-bake chocolate indulgence is always a delightful easy win. These cornflake chocolate cups are outstandingly beautiful with a melt-in-your-mouth chocolate promise and a milk crunch of cornflakes infused with custard—a perfect indulgence for every chocolate devotee.

This post may contain affiliate links meaning I make a small commission off items you purchase at no additional cost to you. For more information, please read my policy page.

Why you need to make Cornflake chocolate cups

1. No baking required
2. Delicious with a melt-in-your-mouth with every bite
3. You only need a few ingredients
4. Chocolate cups are perfect for dessert tables

How to work the chocolate.

• Finely chop the chocolate. Chocolate will melt faster and uniformly in small pieces in contrast to big chunks of unchopped chocolate.

• Tempering. The best way to melt chocolate is over a pot of simmering water, reducing the burning risk, and it will also be easier to control the melting temperatures. Melt 2/3 of the total amount of chocolate, then stir the remaining amount continuously until fully melted.

• Add oil to the melted chocolate. A teaspoon of unflavored vegetable oil makes the chocolate adequately smooth to pour into the silicone moulds while also increasing lustre after it has cooled.

• Work fast. After the chocolate has fully melted be fast when pouring it into moulds for reshaping; otherwise, it will harden before you are done. However, if this happens, place the hardened chocolate in a glass bowl over a pot of hot water until it fully melts.

Functional equipment when making Cornflakes chocolate cups.

1. Cupcakes silicon moulds.
2. Glass bowl
3. Thermometer
4. Cookie-cutter set

How to make Cornflakes Chocolate Cups.

Make the chocolate cups.

Making the chocolate cups involves three essential steps

1. Tempering chocolate
2. Pouring into the moulds
3. Cooling and unmoulding.

Tempering chocolate is essential when making chocolate desserts. In this case, slowly melt 2/3 of the chocolate over a pot of simmering water up to 50C, and set it aside. Then gradually add the remaining chocolate stirring continuously until fully melted and the temperature drops to 28C.

Afterwards, pour the melted chocolate into silicone moulds. Two ways of doing this; using a spoon or a piping bag fitted with a piping tip. Immediately introduce chocolate into a mould, and swirl around until the chocolate forms a thick coat inside the mould. Pour out the excess chocolate. Then, set aside to cool. Do this with every chocolate cup.

Set aside to cool then unmould. Pure chocolate cools quickly; therefore, there is no need to refrigerate it. The chocolate cups will take up to 5 minutes to fully cool. Carefully, with little pressure pull one side of each mould, then peel off the silicone moulds.

Make the pastry cream.

To make pastry cream, mix egg yolks, cornstarch, sugar and vanilla paste in a glass bowl until combined. Drizzle hot milk over the yolk mixture stirring continuously.

Afterwards, transfer the mixture into a medium-sized pot and cook over medium heat to a simmer. Remove and set aside. Read more on pastry cream here.

Mix Cornflakes with pastry cream.

While still warm, mix half the pastry cream with cornflakes, then set it aside to cool.

Afterwards, scoop the cornflake mixture into the chocolate cups then fill with the remaining half of the pastry cream.

Garnish with Vanilla Shortbread cookies. Top with homemade or store-bought cookie crumbles.

Notes.

• Do not pour the pastry cream into the chocolate cups while it’s still warm otherwise the chocolate cup will start to melt.

• When melting chocolate, ensure the glass bowl does not touch the simmering water.

• Please do not make them for a hot day. Chocolate cups, unfortunately, will melt when served on a hot day.

• Be careful when unmoulding. Be very gentle when unmolding the set chocolate from the silicon cups so as not to break them. Always stretch the silicon from one point and then with little pressure remove it completely, setting the chocolate aside.

• If the chocolate hardens before coating the silicon moulds, return the glass bowl over hot water to slowly melt, then continue when ready.

• The pastry cream is halved. One half is mixed with cornflakes other half is used to fill the chocolate cups to the brim after filling them with the cornflakes pastry cream mixture.