Prep Time: 20 minutes
Cook Time: 5 minutes
Cooling/Decorating Time: 10 minutes
Total Time: 35 minutes
Servings: 12
List of equipment needed:
Scales, Cupcake tray, Cupcake cases, Large saucepan, Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp).
Ingredients
For the nests:
- 80g Block butter
- 3 tbsp Golden syrup
- 5 heaped tbsp Drinking chocolate (I use Cadbury’s drinking chocolate)
- 18 heaped tbsp Cornflakes (Extra maybe required)
For the decoration:
- Lindt Lindor milk and white mini eggs (You can use any mini eggs of your choice)
Instructions
For the chocolate nests & decoration:
- Place the 12 cupcake cases individually into the cupcake tray.
- Weigh the butter, place into the large saucepan.
- Add the golden syrup, melt together on a low heat and stir well until the butter has melted making sure it doesn’t boil.
- Add drinking chocolate to the saucepan, mix and take off the heat.
- Next add the cornflakes and stir.
- If there's still lots of chocolate at the bottom of the pan you can add one more tablespoon of cornflakes at a time and mix.
- Using a teaspoon divide the mixture evenly into the cases.
- Gently push two or three mini eggs wrapped or unwrapped on top of each nest.
- The nests can be eaten straight away or left to set.
Store for 3 days in airtight containers.
Notes:
- To make your Easter nest more exciting you can use themed or coloured cupcake cases.