If there had ever been a mimimalist movement in food, I'm pretty sure these Chocolate Cornflake Clusters would've been at the forefront of it. So simple they make you wonder why you didn't come up with it yourself -- until you realize that's because it takes a mastermind pastry chef like Jacque Pepin to make something so simple yet so brilliant.
Line a rimmed baking sheet with parchment paper and set aside. Place chocolate in a heatproof bowl then set over a pan of simmering water and stir until smooth, about 5 minutes. Remove from heat and immediately stir in the cornflakes until they're well coated (it's totally fine if some of them get broken and crushed).
Use a tablespoon to scoop up a bit of the mixture then drop onto the prepared baking sheet. Repeat, leaving 1-inch in between each cluster until you've used up all the mixture. Set aside to cool (or refrigerate or freeze) until ready to use.
Melting the chocolate this way is super easy and quick but the chocolate may melt a bit when you go to serve it. If you want to avoid that, you'll have to temper the chocolate, which isn't necessary if you're eating them at home but might be a good idea if you're giving them out as a present. Clusters can be stored in an airtight container and refrigerated or frozen for up to 1 month.