Roughly chop the dark and milk chocolates and place them into a small bowl.
Place the whipping cream, honey, malted milk powder, and salt in a small pan and heat until it simmers. Whisk the cream to get rid of any lumps in the malted milk powder.
Pour the hot cream into the chopped chocolates and let it sit for a minute. Use a rubber spatula to mix, starting from the centre, making small circles and slowly widening. Mix until the ganache becomes cohesive, stir in the softened butter.
Cover the bowl with plastic wrap and let it sit at room temperature or refrigerator until the ganache sets.
Use a spoon or melon baller to scoop small balls (2-3cm) and place them onto a tray. Shape them into round balls with your hands if necessary. Place them in the fridge to set.
Coat the ganache balls with the tempered dark chocolate and roll them in the ground cornflakes. Place them on a clean tray, the chocolate should set in a 2-3 minutes. If desired, decorate with gold flakes before serving. Enjoy.