| Servings | Pieces |
Ingredients
- 175 grams Corn Flakes Cereal
- 120 grams Pecans chopped
- 4 tablespoons Chocolate Hazelnut Spread
- 175 grams Dark Chocolate
- 0.5 teaspoons Salt
For the Chocolate Ganache:
- 200 mls Heavy Cream or Coconut Cream
- 200 grams Dark Chocolate preferably chocolate chips
- Flaky Salt to taste
- Hazelnuts peeled & roasted , to taste
Ingredients
For the Chocolate Ganache:
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Instructions
- 1. line a pan with parchment paper.
- 2. Place cornflakes in a large bag and crush them into small pieces. transfer the crushed cornflakes to a large bowl, and add the chopped pecans.
- 3. Place dark chocolate in a microwave-safe bowl. heat for 25 seconds at a time, stirring after each interval, until the chocolate is fully melted.
- 4. Add the melted chocolate, chocolate hazelnut spread, and salt to the bowl with the cornflakes, and mix until well combined.
- 5. Press the cornflake mixture into the prepared pan, smoothing the top gently.
- 6. Place the pan in the freezer for 10 minutes, or until fully set.
- 7. While the cornflake mixture is setting, prepare the chocolate ganache. place chocolate chips in a large bowl.
- 8. In a saucepan over medium heat, bring the cream just to a boil, then immediately pour it over the chocolate chips. whisk until smooth and combined.
- 9. Pour the chocolate ganache over the set cornflake mixture.
- 10. Refrigerate for at least 2 hours to allow the ganache to set.
- 11. Before serving, sprinkle flaky salt and roasted hazelnuts on top.
- 12. Cut into bars and serve.
Recipe Notes
CREDIT : @breadbakebeyond
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