Espresso Crossies

Keeping a sheet of baking paper nearby saves time because the mixture sets quickly.

Make sure no water or steam gets into the chocolate, otherwise it can seize.

Start with 2 tsp and add more at the end if needed, depending on how strong you want the flavor.

Stir gently so the cornflakes stay as whole as possible and the crossies remain crunchy.

Dip the spoons briefly in warm water and dry them between uses so the mixture releases more easily.

If you want to speed things up, chill the tray for 10–15 minutes, but not too long to avoid condensation.

A small piping bag or a freezer bag with a tiny corner cut off works well for drizzling.