These little Easter cakes are perfect to make with children over the Easter weekender!
Ingredients
225g chocolate of your choice- white, plain or milk
2tbsp golden syrup
50g butter
90g cornflakes
36 mini eggs for decoration
Method
-Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water (make sure you do not let the water touch the base of the bowl.) Stir the mixture until smooth.
-Remove the bowl from the heat and gently stir in the cornflakes until all of the flakes are coated in chocolate.
-Divide the mixture evenly between your choice of cases. Decorate the cakes with mini eggs.
-Chill in the fridge for 1 hour. Remove from the fridge and serve immediately.
Tip- you may substitute cornflakes for puffed rice cerals or shredded wheat!
ENJOY and Happy Easter!