Or, the store cupboard chocolate fix. These are none of your school fete stuff of cheap milk chocolate, but satisfyingly dark and fudgy.
2tbsp golden syrup
2oz/50g icing sugar
3tbsp cocoa (I like heaped tablespoons for a bitter edge)
Melt the butter, syrup, icing sugar and cocoa together over a low heat. Remove from the heat and stir in the cornflakes – it will take a while to get them thoroughly and evenly coated, just keep scraping the bottom of the pan and turning it over to the top as if you were folding in flour. Spoon into paper cake cases and leave to set. Yeah right. I’m usually eating them when they’re still hot enough for scooping up gooey pinches to be rather uncomfortable on my fingers.