Chocolate Easter Egg Nests (Printable version)
Crispy chocolate nests with candy-coated eggs, a festive no-bake delight to enjoy with family.
# List of ingredients:
→ Base
01 - 7 oz milk chocolate, chopped
02 - 3.5 oz dark chocolate, chopped
03 - 3.5 oz unsalted butter, cubed
04 - 3 tbsp golden syrup or light corn syrup
→ Crunch
05 - 3.5 oz cornflakes or shredded wheat, crumbled
→ Decoration
06 - 3.5 oz mini candy-coated chocolate eggs
# Directions:
01 - Line a 12-hole muffin tin with paper cupcake cases to prevent sticking and ensure easy removal.
02 - Set a heatproof bowl over a saucepan of simmering water to create a double boiler. Add the milk chocolate, dark chocolate, butter, and golden syrup. Stir continuously until completely melted and smooth, then remove from heat.
03 - Gently fold the cornflakes into the melted chocolate mixture until evenly coated. Take care not to crush the flakes while mixing.
04 - Divide the chocolate-coated cornflakes evenly among the prepared paper cases. Press lightly with the back of a spoon to create a nest shape, forming a slight hollow in the center of each.
05 - Place 2-3 mini chocolate eggs in the center hollow of each nest while the mixture is still slightly soft so they adhere properly.
06 - Refrigerate the nests for at least 30 minutes, or until completely firm and set.
07 - Remove the nests from the muffin tin and peel away the paper cases before serving.
# Expert Advice:
01 -
- These come together in twenty minutes flat but look like you spent hours planning them
- The ratio of creamy chocolate to salty crunch is absolutely perfect every time
02 -
- Work quickly once the cornflakes are coated because the chocolate starts setting immediately
- Do not overmix the cereal or it will crumble into tiny pieces instead of keeping that satisfying crunch
03 -
- Use room temperature butter to prevent the chocolate from seizing when melted
- Wipe the bottom of your melting bowl dry if any steam escapes during the double boiler process