Pre-heat the oven to 180C(356F) fan-forced and line two baking trays with baking paper.

Beat the butter and sugar together in the bowl of an electric mixer.

Take the bowl off the stand and sift in the flour and cocoa. Add the milk and stir it all together.

Tip in the corn flakes and fold them through.

Using a heaped teaspoon of dough at a time, roll it into balls and place on the lined trays and press them down until they are 2cm thick.

Bake for 15 minutes or until they are set.

Meanwhile make the icing by melting the chocolate in the microwave. Add the butter and cream and stir them all together until the mixture is smooth.

Leave the baked biscuits on the tray to set for 5 minutes and then transfer them to a wire rack to cool.

Once cool, place a blob of icing on top of each one and top them with a walnut or pecan.

I'm not sure how long they keep but mine were still perfect a week later (kept in an air-tight container).