Line a muffin tin with 4 red paper muffin cases.

Break the dark chocolate into pieces and place in a large microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.

Gently stir the cereal hoops into the chocolate until it is fully coated, then spoon the mixture into the muffin cases.

Push a flag into the top of each crispy cake, then pop the muffin tin into the fridge until the cakes are set solid.