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			INGREDIENTS 100g Haigh’s Milk Chocolate Honeycomb Block (chopped chunky) 50g Haigh’s Dark Chocolate Couveture 250g sugar 125g butter 2 eggs 375g flour 40g corn flour 20g baking powder 35g cocoa powder 300ml milk 240g self raising flour		METHOD Beat the sugar and butter together until light and fluffy. Meanwhile, heat the milk and the Haigh’s Dark Chocolate Couveture over boiling water in a metal bowl, stirring occasionally until the chocolate is melted. Set aside but keep warm. Sift the flour, corn flour, baking powder and cocoa together. Once the sugar and butter is whipped, add in the eggs – one at a time – until combined. Turn the mixer speed to low and mix through the milk and chocolate (if the mix starts to separate, scrape down the sides of the bowl and add some of the flour mix - this will bring it back together). Fold through the dry ingredients and then add the Haigh’s Milk Chocolate Honeycomb Block choc-chunks. Place in desired pre-greased moulds and line with muffin cups or baking paper. Bake at 180ºC for 15-20 minutes or until bouncy to touch, or when a wooden skewer is inserted and it comes out dry.