150g dark chocolate (70% cocoa),
broken into pieces
25g unsalted butter
1 tbsp golden syrup
1/8 teaspoon cinnamon
zest of 1 satsuma
50g dried cranberries
60g chopped pistachios
Festive sprinkles & edible glitter to finish
Follow The Steps
Line two baking sheets with baking parchment and set to one side.
Add the chocolate pieces to a large bowl with the butter and golden syrup, place them over a pan
of barely simmering water. Take care not to let the bowl touch the water. Stir gently until
melted together then set to one side to cool slightly.
Stir the cinnamon and satsuma zest into the melted chocolate mixture followed by the
cornflakes, taking care not to crush the cereal. Make sure everything is coated in chocolate
then mix in the cranberries and pistachios.
Divide the mixture into 9 equal mounds on the lined baking trays, then create a hole in the
centre using a teaspoon. Make sure each wreath is of even thickness to ensure they stay
whole once cooled.
Decorate with festive sprinkles then place in the fridge to set. Once completely set brush or
lightly spray the wreaths with edible glitter to give a festive sheen.
Store in an airtight container in the fridge for up to one week.