Mix together all ingredients until combined.
Use an ice cream scoop to scoop the batter into 12 mini muffin tins. TIP: Use a silicone mini muffin tin for easy removal after chilling.
Chill for 10-15 minutes, until the chocolate has set (the bites should be soft, but should hold their shape easily)
Store in an air tight container in the fridge for 1 week.