Eggless Quick Chocolate Crisps

"Chocolate, Nutella, Cornflakes and Candied Fruits - what more can a sweetaholic ask for?! :) This lovely recipe is from the FOOD column by Shobha Hejmadi, Weekend. Enjoy!"
 
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photo by Jostlori photo by Jostlori
photo by Jostlori
Ready In:
45mins
Ingredients:
4
Serves:
4
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ingredients

  • 100 g dark chocolate
  • 100 g gianduja (nougatine) or 100 g nutella
  • 150 g corn flakes
  • 50 g dry candied fruit
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directions

  • Firstly, melt the chopped chocolate in a double boiler.
  • Instead of a double boiler, you may also do it this way.
  • Place a small saucepan with the chocolate in it in a larger pan of simmering water.
  • Then, stir the chocolate with a wooden spoon.
  • Once you see that the chocolate is half melted, remove from heat and continue stirring it at room temperature till it is soft and dissolved.
  • Stir in the nutella or nougatine and mix well.
  • Add the candied fruits and cornflakes.
  • Mix well.
  • Using a tbsp,drop small portions of the heavenly chocolate mixture on a bakig sheet{butter paper}.
  • Allow it to cool and harden on its own.
  • If within 5 minutes it does not harden, put it in the refrigerator to set.
  • Once its set and its time for dessert, remove from the refrigerator and serve cold.
  • Enjoy!

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Reviews

  1. These were hard to rate, as they are very yummy candies! Love the taste of the glace fruit in these, and who wouldn't love Nutella??? The problem I had was with forming them, and again in getting them to set. I left the cornflakes whole, because it didn't say to crush them. First, I tried using a spoon to form and drop onto the parchment paper. But they didn't hold together at all. Next I tried using a small ice cream scoop, the kind I use for cookies. It worked better, except the candies had hollows and would fall apart once on the parchment. The taste is excellent, and I will make these again. But next time I will crush the cornflakes a bit to see if the smaller size helps the cookies adhere. I live in the tropics, so can't blame the recipe - but I did have to put them in the refrigerator to set. So if you live in a warm climate, make sure to place the parchment inside a cookie tray to make it easy to put in the fridge if you need to! Normally, I would give these a 4 star rating because of the prep problems, but hubby insists that from an eating standpoint, these are definitely a 5!!! Thanks for posting a very yummy recipe! Made for My Three Chefs 2013.
     
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RECIPE SUBMITTED BY

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
 
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