Lay out 12 silicon muffin cases on a tray or plate.

Break up the white chocolate and place it in a 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.

Add some food colouring. The chocolate may start to seize up depending on the brand of colouring, if so, don't add any more, just stir in and work quickly!

Drop a spoonful of the chocolate into each of the prepared silicon muffin cases. Smooth it down with the back of the spoon so that it fills the whole base of the muffin case. Don't worry if it gets up the sides, any messy bits can be broken off once the chocolate has set.

Add a few eyes to each muffin case, pressing them gently into the top of the chocolate.

Place the the tray or plate in the fridge until the chocolate is cold and set.

Remove from the fridge and pop the buttons out of the mould.