Chocolate Easter Egg Nests (Print Version)

Crispy chocolate nests with candy eggs make a sweet and colorful treat for spring gatherings.

# What You'll Need:

→ Base

01 - 7 ounces milk chocolate, chopped
02 - 3.5 ounces dark chocolate, chopped
03 - 3.5 ounces unsalted butter, cubed
04 - 3 tablespoons golden syrup or light corn syrup

→ Crunch

05 - 3.5 ounces cornflakes or shredded wheat, crumbled

→ Decoration

06 - 3.5 ounces mini candy-coated chocolate eggs

# Step-by-Step Guide:

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 the milk chocolate, dark chocolate, butter, and golden syrup. Stir continuously until completely smooth and fully melted, then remove from heat.
03 - Gently fold the cornflakes into the melted chocolate mixture until evenly coated, taking care not to crush the flakes.
04 - Divide the chocolate-coated cornflake mixture evenly among the paper cases. Using the back of a spoon, press lightly to create nest shapes with a slight hollow in the center of each.
05 - Place 2-3 mini chocolate eggs in the center hollow of each nest while the chocolate is still slightly sticky.
06 - Refrigerate the muffin tin for at least 30 minutes, or until the chocolate nests are completely firm and set.
07 - Carefully remove the nests from the tin and peel away the paper cases before serving.

# Expert Suggestions:

01 -
  • No oven required which means less cleanup and instant gratification
  • The combination of milk and dark chocolate creates the perfect balance of sweetness
  • Kids can help with almost every step making it a perfect family activity
02 -
  • Work quickly once the chocolate is melted or it will start to seize and become difficult to work with
  • Dont crush the cornflakes too much or you'll lose that essential crispy texture
  • Let the chocolate cool slightly before adding the cornflakes so they don't become soggy
03 -
  • Room temperature cornflakes absorb less chocolate giving you a better crunch to chocolate ratio
  • The golden syrup is essential for achieving that glossy finish that makes these look professional

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