Easter, like Christmas, is a family occasion. And with young kids in the family, it’s aways great to have recipes up your sleeve for them to get involved in. My kitchen assistant loves a good spot of stirring and taste-testing. That makes two of us!
I have been making variations of these for years. The great thing about them is their versatility. You can use any plain cereal you want instead of cornflakes (e.g. rice crispies, shredded wheat) and even switch the milk chocolate for white or dark chocolate if you prefer.
Chocolate Easter nests are super straightforward to construct and are positively scrumptious. They work great as simple desserts after an Easter feast, or even as little Easter gifts for your chums. Or if you are like myself – you could just scoff the whole lot in front of a Greys Anatomy marathon one evening. I’m not judging. Enjoy. Happy Easter!
250g milk chocolate
1 tbsp golden syrup
2 tbsp unsalted butter
36 mini easter eggs of your choice
1/ In a glass bowl over a pan of boiling water, melt the chocolate and butter.
2/ Stir in golden syrup, followed by the cornflakes, ensuring that they are evenly coated with the chocolate mixture.
3/ In a 12-hole cupcake tin lined with Easter-y cases, spoon the cornflake mixture in to the cases, making a small well in the centre of each nest for the eggs.
4/ Place nests in the fridge for at least 1 hour to set.
5/ Remove from fridge and place 2 to 3 mini easter eggs of your choice into the nests.