Chocolate Easter Egg Nests (Printable Version)
Crispy chocolate nests filled with colorful candy eggs, ideal for festive celebrations and easy preparation.
# What You Need:
→ 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 crumbled shredded wheat
→ Decoration
06 - 3.5 oz mini candy-coated chocolate eggs
# How-To:
01 - Line a 12-hole muffin tin with paper cupcake cases and set aside.
02 - Set a heatproof bowl over a saucepan of simmering water to create a double boiler. Add milk chocolate, dark chocolate, butter, and golden syrup. Stir continuously until completely smooth and melted, then remove from heat.
03 - Gently fold cornflakes into the chocolate mixture until evenly coated, taking care not to crush the flakes.
04 - Divide chocolate-coated cornflakes evenly among paper cases. Press lightly with the back of a spoon to create nest shapes with a shallow hollow in the center.
05 - Place 2-3 mini candy-coated chocolate eggs in the center of each nest while chocolate is still slightly tacky.
06 - Refrigerate for at least 30 minutes or until completely firm and set.
07 - Carefully remove nests from the muffin tin and peel away paper cases before serving.
# Expert Hints:
01 -
- They take just 20 minutes to make but look like you spent all day crafting them
- Kids can literally do almost every step themselves, making it the perfect Easter bonding activity
- The combination of crunchy and creamy is completely addictive
02 -
- Work quickly once you add the cornflakes or the chocolate will start to set
- Letting the chocolate cool slightly before folding prevents the flakes from getting soggy
03 -
- The golden syrup is non-negotiable for that perfect chewy crunch texture
- Shredded wheat creates a more realistic nest appearance if presentation matters