Method:

To make crispy cakes, put 60 petit fours cases on 2 baking sheets. Place butter and syrup in a saucepan and stir over a low heat until melted. Remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set.

To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows. Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes.

(Serves 6-8)