Cornflake Crispies

• 100 g milk chocolate
• 25 g unsalted butter
• 1 teaspoon

Melt the chocolate and butter – and see my introduction to the chocolate for various methods – and add the golden syrup. Coat the cornflakes well with the chocolate mixture – the easiest way is just to fold them into the semi-liquid mix – and fill the petit-four cases. Put the paper cases on baking sheets and leave them to set in the fridge.