Salted Corn & Chocolate Treats

Salted Corn Kernels are an incredibly popular snack around the world and for some reason I only tried them for the first time this year. Did I love them? I liked them but I got bored of them after about 5 minutes. What I did think though is that they had a great potential and that they would taste delicious with chocolate, and so we started experimenting.

These Salted Corn & Chocolate Treats are the easiest dessert you can make, there is pretty much no cooking required just melting, freezing and grinding and you can make them in whatever shape or form you prefer. We used delicious Munz Dark Chocolate (70%) as well as the Munz Stängli which we love to make the two chocolate layers.

The Salted Corn layer will really elevate this dessert: the crunchiness and saltiness mixes perfectly with the delicious sweet chocolate and makes for an explosion of tastes in your mouth.

Prep Time: 10 Minutes

Cooking + Rest Time: 20 Minutes

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Ingredients for 4 Treats:

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Preparation:

  1. Grind the salted corn kernels but not too much (As a reference: crunch the corn in 4 pieces).

  2. Melt the Minor Stängli doing a bain-marie, once the chocolate is melted add the crunched salted corn kernels. Place the mixture in 4 cupcake baking recipients (the recipient does not need to be filled to the top simply divide the quantity you have by 4). Put the recipients in the freezer for 10min until they harden.

  3. Grind the biscuits. Melt the Butter and mix with the grind biscuits. 

  4. Take the chocolate “cupcakes” from the freezer and cover them with a layer of the crunched biscuit paste. Make sure you press to achieve a solid biscuit layer.

  5. Put back in the freezer.

  6. Melt the 70% chocolate in bain-marie. Remove the “cupcakes” from the freezer and cover with a thin layer of melted chocolate (use half of the chocolate) and put back in the freezer. 

  7. When the chocolate layer has hardened remove the treats from the freezer and remove them from the recipient carefully not breaking them. Turn them upside down and pour with a tablespoon the rest of the melted chocolate on top of each treat. You can cover them completely of just a layer on top like we did.

  8. Let it harden in the fridge and enjoy!!

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Chestnut Cream (Créme de Marrons)

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Cheesecake with Tomato Jam by Max & Otto