If you remember these chocolatey cornflake mounds from school, this recipe is going to give you a throwback!I have seen people call these ‘chocolate hedgehogs’ and ‘Chocolate cracknell’ but I have always known them as chocolate hedgehogs.
I have seen these chocolate hedgehogs and other old school bakes rise in popularity, especially over on social media. People have been posting asking for recipes and I’ve even seen people start making these from home and selling them, which is great but some of them are a bit hit and miss, if I’m honest. If you remember these, this will sure take you back to your school days.
Anyway, if you’re not sure exactly what these are, I’ll tell you. They are a really simple, no bake dessert that use to be served in schools in and around England. As always with these old school recipes, I’m never sure if they are local or national, I know they can have several names for the same bake. So basically they are cornflakes coated with a chocolatey syrupy mixture which is then scooped up into a large ice cream scoop, compressed, then placed in the fridge to chill for a short while, easy enough right? This is the perfect recipe if you’re looking for something chocolatey, crunch and sweet this might just hit the spot.
There isn’t really a whole lot to do when making these, so these would be ideal to make with kids. Anyway, melt the butter and syrup together, either in a microwave or in a saucepan over a medium heat. Once melted, allow to cool for a few minutes while you mix together your cornflakes, sugar and cocoa powder, then pour over your liquid mixture on top of the cornflake mixture and mix very well until its all well combined. You will notice a change in the colour of the cornflakes, this is due to the cocoa powder. Once it’s all well combined, get your ice cream scooped scoop up a good amount and then compress them down using either a spoon or a smaller cup measurement, either will work well.You will then want to transfer each your compressed mounds of the chocolate cornflakes onto a lined baking tray and once you’ve filled your tray, place in the fridge for around 30-45 minutes, then enjoy. These are quick and easy and best of all are no-bake and don’t require any baking (which is ideal as the UK is currently experiencing a heatwave and just the thought of being in a warm kitchen makes me not want to bake). These are best enjoyed on the day you make them but can be enjoyed the following day if you have left overs or are making them in advance.
65g Granulated sugar.
25g Cocoa powder.
110g Golden syrup.
- Start by weighing up all your ingredients and lining your baking tray with grease proof/parchment.
- Melt your butter and golden syrup together, you can do this one of two ways. Either in the microwave in 30 second intervals until melted or in the saucepan over a medium heat, stirring until melted. Allow to cool slightly before using it.
- Place your cornflakes, sugar and cocoa powder into a large mixing bowl and stir them until well combined.
- Next you’ll want to pour over the syrup mixture and give it a really good mix, you’ll want all of the cornflakes to be coated roughly the same, take your time and get them well covered.
- Once it’s all well combined, using your ice cream scoop you’ll want to scoop up a generous amount and then compress that using either the back of a spoon or a smaller cup measurement will work well. Apply enough pressure so it holds its shape once out of the ice cream scoop.
- Transfer the mounds onto your prepared baking tray and once you’ve got a tray full, place it into the fridge and allow them to chill until they are firm. I find that around 30-45 minute works perfectly but remember yours may need more or less time, it all depends on your fridge.
- After they’ve done chilling in the fridge, remove them and enjoy them on their own. They are perfect chocolatey, crispy and can be made in under an hour… What’s not to like about these?
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