Find yourself a chocolate that you like and these little delights will melt your heart with every bite! For me, I like tesco brand milk chocolate and a nice tasting rice krispie / puff, branded or not the choice is yours.

Ingredients

• 400g Milk Chocolate (Plus extra if you wants a thick top layer)
• 200g Rice krispies
• Extra Chocolate to drizzle

Equipment

• Mixing bowl
• Spoon / Fork
• Triangle silicone mould or preferred silcone mould shape.

• Icing
• Gold edible dust to add lustre.

Steps

1. Chop 200g of chocolate into chunks / shavings and melt in 30 second bursts and stir each time to reduce the chance of burning the chocolate or sugar bloom occuring. 

2. Once melted add around half of the rice krispies and mix until the rice krispies are covered, add a bit more say a handful at a time. Once your rice krispies are covered with only a little excess chocolate your ready to spoon the krispies into your mould, pressing down gently to fill any gaps. **If you want to use a cupcake tin and cupcake cases its the same process.

3. Melt 200g of milk chocolate using the same method as above, ocne melted divide the mixture between your moulds, using the back of the spoon to push the chocolate into the corners (If you have any). For me I divided my mixture into 8 triangles. (At this point if you want to add extra chocolate to make the top layer of chooclate thicker then do that now follwing the same process as above)

4. Leave the mixture to set in the fridge, once set remove from the molds / cupcake cases and decorate with a drizzle of chocolate and little icing hearts.

**Please take note that depending on the pan or mould size you use the out come will be different. The good thing with this is you can double the recipe quite easily if you have many mouths to feed.