Easy-to-Make Cornflake Cakes♥
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5 minutes + chilling time
2 x 100g blocks Choceur Belgian Dark Chocolate with Ginger*
60g Cowbelle unsalted butter
125g Harvest Morn cornflakes
Break up the chocolate and cut the butter into small pieces.
Put in a large bowl over a pan of boiling water, stir until melted.
Remove the bowl, and add the cornflakes slowly, mixing to make sure all the cornflakes are coated.
With a dessert spoon, scoop out spoonfuls and either put into paper cake cases, or place onto a metal tray.
Allow to cool, then refrigerate for 30 minutes.
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