Ingredients
100g 70% chocolate
1/4 cup biscoff spread
2 tbsp raspberry chia jam *recipe here*
1/4 cup cornflakes
Method
Melt 50g of the dark chocolate then pour into the bottom of 6 silicone muffin trays (if you don't have a silicone one, use muffin cases) then pop in the fridge for around 15 minutes to set
Add a layer of the chia jam, followed by a spinkle of cornflakes, followed by a spoon full of biscoff spread, repeat for all of the cups then set aside
Melt the other 50g of chocolate and pour over the top then leave to set in the fridge for a further 15 minutes
