Perfect chocolate crispy cakes (Felicity Cloake)

(Makes about 25)
100g dark chocolate
75g milk chocolate
50g butter
2 tbsp cocoa powder
4 tbsp golden syrup
135g puffed rice

Set a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Break the chocolate into roughly equally sized pieces and add to the bowl along with the butter. Melt, stirring occasionally to help it along.

Meanwhile, put the puffed rice in a large bowl and line a tin about 20cm square with foil.

Once the chocolate has melted, stir in the syrup and cocoa until you have a smooth mixture. Pour into the bowl of puffed rice and mix well, then spoon into the tin. Press down very firmly with the back of a spoon, then refrigerate for 1-2 hours until set. Cut into squares and store in an airtight container well out of easy reach.

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