Method
Line a muffin tin with 14 paper cases.
Melt the chocolate, butter and honey or golden syrup in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until melted and smooth.
Remove the bowl from the heat and gently stir into the cornflakes until all of the flakes are coated in the chocolate.
Divide the mixture between the paper cases and divide the mini eggs on top.
Chill in the fridge for 1 hour, or until completely set.
Ingredients: Makes 14
- 450g plain or milk chocolate or half and half broken into pieces
- 2 tbsp golden syrup or honey
- 100g butter
- 150 cornflakes
- 42 mini chocolate eggs