Chocolate Fruit and Nut Cases

For absolutely delightful, scrunchy, chocolatey deliciousness, this recipe takes a lot of beating. But that's only half the story. It also happens to be so dead easy that anyone from 5 to 105 could knock off a batch in no time at all.

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Method

First of all you will need to toast the hazelnuts on a baking sheet on the top shelf of the oven for 10 minutes, using a timer, then remove them and allow them to cool. Next melt the chocolate, golden syrup and butter in a heatproof bowl over barely simmering water, making sure the bowl doesn't touch the water. Then, when everything has melted, stir it all together until blended, then remove the bowl and leave to cool a little. Now in a large bowl mix together the cornflakes, raisins and hazelnuts then pour in the chocolate mixture and do a bit of gentle stirring and folding until the chocolate has completely coated everything.
Now spoon about 2 dessertspoons of the mixture into each muffin case, and top each one with half a cherry. Don't be tempted yet! Chill the whole lot in the fridge for about 1½ hours to firm up. If you happen to have any left over, they will keep for about 2 to 3 days.
_This recipe is taken from The Delia Collection: Chocolate. It has also appeared in Sainsbury's Magazine._