Cornflake Rocher

2 Sep

Apart from the usual Honey Snaps, I’ve introduced two different types of chocolates to one of my favourite cookies. You can either coat the cornflakes in semi-sweet chocolate or white chocolate. That’s the beauty of this-scoop-in-a-cup cookie. It’s really up to you on what type of chocolate you want to use but the outcome is most definitely scrumptious.

Let’s get down to business, shall we? And here’s Cornflake Rocher just for you 🙂


  • 500gm chocolate + 2 tablespoons of vegetable shortening (Crisco)
  • 160gm cornflakes
  • 80 – 100gm roasted nibbed almonds
  • Some melted white chocolate + 1 tablespoon of vegetable shortening (Crisco)


Melt the chocolate and Crisco over a pot of simmering water. Add in cornflakes and nibbed almonds and mix till well blended. Place a spoonful of the mixture into the greaseproof paper or small paper cases. Pipe some white chocolate lining on top. Let those stand for 15 minutes until set.


Please roast the almonds for 5 – 10 minutes at 175 degrees Celsius. As for the white chocolate, melt it with Crisco as well. The reason why I use Crisco is for the chocolate to look much shinier and cool down faster.

Enjoy the baking session 😉


2 Responses to “Cornflake Rocher”

  1. TX_Lee September 13, 2010 at 12:42 PM #

    I terkilan this one. So no baking huh? The chocolate will melt when kept or jadi keras? Besok mcm nak buat gitu!

    • cadymcbronzie September 13, 2010 at 7:02 PM #

      Hey babe,

      Yup, no baking at all. Just leave it for at least 30 minutes and it’ll harden. No need to refrigerate. Sedap you 😉

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