Using Green & Blacks Maya Gold and mini marsh mallows these easter treats are extra special!
15 minutes preparation
1 hour to chill
100g Green & Blacks Maya gold
125g Dark Chocolate
4 dessert spoons golden syrup
75g corn flakes
2 handfuls of mini marshmallows
A bag of mini eggs
Melt the chocolate, syrup and butter in a double boiler, (a bowl over a simmering pan of water) Make sure the bowl doesn't touch the water.
When the chocolate is all melted, smooth and silky remove it from the heat and mix in your cornflakes and marshmallows until they are all covered in the mixture.
Line a muffin tin with 12 cake cases and divide the mixture evenly between them.
Add three mini eggs to each cakes before the chocolate sets and sprinkle with glitter. Put them in the fridge for one hour.