Crisp, glossy, salty-sweet caramel cornflake cups topped with a silky chocolate ganache. The kind of dessert that feels simple but elevated at the same time.
Make the Caramel
- Heat sugar in a medium-sized saucepan over medium heat, allowing it to melt and turn amber without stirring (swirling the pan occasionally is fine).
- Once fully melted and deeply golden, add butter and whisk until combined.
- Slowly pour in the heavy cream (it will bubble vigorously) and whisk again until smooth.
- Remove from heat, add salt + vanilla, and let cool slightly.
Make the Cornflake Cups
- Place cornflakes in a large heat-proof bowl.
- Pour warm caramel over the cornflakes and gently fold until all flakes are evenly coated.
- Line a mini muffin tin with paper liners (or lightly grease).
- Spoon the caramel cornflake mixture into each cavity, pressing gently to help the cups hold their shape.
- Chill the tray 10–15 minutes while you prepare the topping.
Chocolate Ganache Topping
- Heat heavy cream in a small pot until steaming (not boiling).
- Pour over chopped dark chocolate, let sit 1 minute, then stir until smooth.
- Spoon or drizzle ganache over each caramel cornflake cup.
- Chill until set, then serve straight from the fridge
