Start by laying out silicone cupcake cases on an oven tray or large plate.

Roughly crush the candy cane in a bowl with the end of a rolling pin.

Break up the chocolate and pop it into a microwave safe bowl.  Melt the chocolate by cooking at 30 second intervals in the microwave, stirring in between each time. Take care not to burn it!

Once melted and lump free, drop a spoonful of chocolate into each of the silicone cups. Don't worry if it's not completely neat and tidy, any drips will break off when you remove them from the cups later on.

Once all the chocolate has been used up, tap the tray or plate with the silicone cups on onto your work surface to get rid of any air bubbles and to smooth out the layer of chocolate in each cup.

Sprinkle each cup of chocolate liberally with sweet toppings. I used each topping separately but you could also mix them up and sprinkle them all on together if preferred.

lace the tray or plate into the fridge for half an hour or so to allow the chocolate to set.  It helps if the chocolate is really cold for the next step.

Pop the mendiants out of each of the silicone cups and place them on a plate or platter to serve.  If you’re giving them as gifts, wrap them up.  These look lovely in little cupcake boxes or cellophane bags tied with a pretty ribbon!

Store them in the fridge or somewhere fairly cool.