Make the salted caramel sauce

• Pour the sugar into a saucepan and place over low to medium heat.
• Stir gently from time to time with a heat-resistant spatula until the sugar has melted into a golden brown liquid, being careful not to burn it.
• Remove from the heat and add the butter a little at a time, stirring vigorously and waiting until each addition is incorporated before adding more.

Add the cream and salt

• Add the cream in a thin stream while stirring constantly.
• Add the salt and stir to combine.

Simmer the caramel

• Return the pan to the heat and let the sauce simmer, stirring, until it reaches about 107 °C.
• Remove from the heat and let the sauce cool slightly.

Form the cornflake cups

• In a large bowl, combine the cornflakes with the salted caramel sauce.
• Fill a cupcake tray with the mix and press down the middle with a spoon to shape cups.

Make the chocolate ganache

• Place the chopped chocolate in a bowl.
• Bring the heavy cream to a light simmer on the stove.
• Pour the warm cream over the chocolate and stir until fully combined, then let cool slightly without setting.

Assemble and set

• Pipe the chocolate ganache into the cornflake cups.
• Top with flake sea salt.
• Let cool until the ganache sets.