Chocolate cornflake TV wraps
You know what's better than a night in with all your favourite shows returning to TV? These guys.
2 cups chocolate-hazelnut spread (recommended: Nutella)
5 bananas, thinly sliced
3 cups chopped Brazil nuts
3 cups sweetened cornflakes
2 cups shredded, lightly toasted coconut, plus more for garnish
2/3 cup milk 2/3 (14-gram) can coconut milk
8 grams milk chocolate chopped
1 tablespoon corn-starch, sifted
1/3 cup sugar
½ tablespoon coconut extract
1. Make the wraps. Place a room-temperature crepe on a clean work surface.
Spread a uniform layer of chocolate-hazelnut spread over the crepe, sprinkle with some bananas slices, chopped Brazil nuts, cornflakes and coconut. Roll up. Repeat with remaining crepes. Wrap each crepe roll
in wax paper and slice diagonally in two as you would a wrap sandwich.
2. Make the chocolate sauce. Bring the milk to a simmer and pour over the chocolate in a heatproof bowl. Let sit until the chocolate begin to melt, about 1 minute, then stir until smooth.
3. Make the coconut sauce. Place 3 tablespoons coconut milk in a bowl. Add the corn-starch and whisk until smooth. Place the remaining coconut milk in a saucepan and bring to a simmer.
Whisk in the sugar. Add the corn-starch mixture, stirring until thickened. Remove from the heat.
Stir in the coconut extract and let cool.
4. Place the sliced wraps on a tray and serve with dipping bowls filled with chocolate and coconut sauces. Garnish the coconut sauce with a bit of coconut.
This recipe is an extract from Chocolate: A Love Story, available for $35.00 at Max Brenner Chocolate Bars and the online Max Brenner shop.