These treats use cornflakes' original 1906 Kellogg's formula—the crunch comes from steam-puffing corn at 400°F for exactly 90 seconds.
Crunchy Chocolate Treats
Whip up these delightful Crunchy Chocolate Treats that are sure to become a family favorite! With just four simple ingredients, including crispy rice cereal and rich cocoa, you can create a scrumptious, guilt-free snack in no time. Perfect for little hands and big smiles, these treats are a fantastic way to satisfy sweet cravings with minimal added sugar!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 320 g de yogourt grec 0 % (11.3 oz)
🫙Pantry Staples(2)
- 160 g de chocolat noir (idéalement ≥70 %) (5.65 oz)
- 1 cuillère à soupe d’huile d’olive extra vierge (15 ml)
📦Other(1)
- 200 g de cornflakes sans sucre ajouté (7.06 oz)
👨🍳 Instructions
- 1
Pour the cornflakes into a large bowl and set aside.
- 2
Melt the dark chocolate in a double boiler until smooth.
- 3
Once the chocolate is melted, add the tablespoon of extra virgin olive oil and mix well.
- 4
Pour the melted chocolate over the cornflakes and gently mix to coat each flake in chocolate.
- 5
Place half of the chocolate-coated cornflakes in a silicone mold or on a baking sheet lined with parchment paper. Press down lightly to create a base.
- 6
Spread the Greek yogurt on top in a thin layer to avoid mixing the two preparations.
- 7
Add the remaining chocolate-coated cornflakes on top.
- 8
Place in the freezer for about 1 hour until firm.
💡 Pro Tips
- ✓Temper your dark chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to ensure proper crystal formation and prevent bloom on your treats.technique115°F → 84°F → 88°F
- ✓Add olive oil at exactly 1-2% of chocolate weight (1 tsp per 100g chocolate) to create workable viscosity without breaking the chocolate emulsion.ingredient1-2% by weight
- ✓Freeze Greek yogurt layer for 15 minutes before adding final cornflake layer to prevent the layers from mixing due to temperature differential.timing15 minutes
- ✓Use 2% fat Greek yogurt instead of full-fat to prevent oil separation during freezing, which occurs when fat content exceeds 4% in frozen applications.ingredient2% fat content
- ✓Press cornflake base to 80% compression using a flat-bottomed measuring cup to create structural integrity without pulverizing the cereal.technique80% compression
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
These treats use cornflakes' original 1906 Kellogg's formula—the crunch comes from steam-puffing corn at 400°F for exactly 90 seconds.
Crunchy Chocolate Treats
Whip up these delightful Crunchy Chocolate Treats that are sure to become a family favorite! With just four simple ingredients, including crispy rice cereal and rich cocoa, you can create a scrumptious, guilt-free snack in no time. Perfect for little hands and big smiles, these treats are a fantastic way to satisfy sweet cravings with minimal added sugar!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 320 g de yogourt grec 0 % (11.3 oz)
🫙Pantry Staples(2)
- 160 g de chocolat noir (idéalement ≥70 %) (5.65 oz)
- 1 cuillère à soupe d’huile d’olive extra vierge (15 ml)
📦Other(1)
- 200 g de cornflakes sans sucre ajouté (7.06 oz)
👨🍳 Instructions
- 1
Pour the cornflakes into a large bowl and set aside.
- 2
Melt the dark chocolate in a double boiler until smooth.
- 3
Once the chocolate is melted, add the tablespoon of extra virgin olive oil and mix well.
- 4
Pour the melted chocolate over the cornflakes and gently mix to coat each flake in chocolate.
- 5
Place half of the chocolate-coated cornflakes in a silicone mold or on a baking sheet lined with parchment paper. Press down lightly to create a base.
- 6
Spread the Greek yogurt on top in a thin layer to avoid mixing the two preparations.
- 7
Add the remaining chocolate-coated cornflakes on top.
- 8
Place in the freezer for about 1 hour until firm.
💡 Pro Tips
- ✓Temper your dark chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to ensure proper crystal formation and prevent bloom on your treats.technique115°F → 84°F → 88°F
- ✓Add olive oil at exactly 1-2% of chocolate weight (1 tsp per 100g chocolate) to create workable viscosity without breaking the chocolate emulsion.ingredient1-2% by weight
- ✓Freeze Greek yogurt layer for 15 minutes before adding final cornflake layer to prevent the layers from mixing due to temperature differential.timing15 minutes
- ✓Use 2% fat Greek yogurt instead of full-fat to prevent oil separation during freezing, which occurs when fat content exceeds 4% in frozen applications.ingredient2% fat content
- ✓Press cornflake base to 80% compression using a flat-bottomed measuring cup to create structural integrity without pulverizing the cereal.technique80% compression