Ingredients:

  • 200g milk chocolate, broken into pieces
  • 2 tablespoons golden syrup
  • 50g unsalted butter, diced
  • 75g cornflakes
  • 50g California walnuts, roughly chopped + 12 halves
  • 80g bag of chocolate mini eggs

Preparation:

  1. Place 12 fairy cases (mini cupcake cases) in a 12-hole muffin tin.
  2. Place the chocolate, syrup and butter in a large bowl and set over a pan of simmering water, allow to melt completely then cool slightly.
  3. Stir in the cornflakes and chopped walnuts until completely coated. Divide between the paper cases and make a little hollow in the center of each.
  4. Press a walnut half and 2 mini eggs in the hollow and chill until set.