Double Chocolate Muffin
Step 1/3
- 150 g Dark chocolate
- 125 g unsalted butter
- 150 g milk chocolate
- 3 tbsp golden syrup
- saucepan
Heat butter chocolate (dark and milk chocolate) and golden syrup in a pan overflow heat until no lumps. Remove from heat
Step 2/3
- 100 g digestive biscuits
- 100 g Brazil nuts(optional)
- 100 g Mini marshmallows
- Damp knife
- wooden spoon
- Something to crush with
Crush the biscuits into chunks and add your mini marshmallows and Brazil nuts ( they don’t need to be Brazil nut though). Tip the chocolate into a tin with the biscuits marshmallows and nuts smooth it out with a damp knife
Step 3/3
Put it in the fridge for 2 hours and after you have done
