Chocolate Mini Egg Nests

Seeing this, you might be thinking to yourself that ‘Easter is over Jasmin’
or that you can’t face another Easter egg which is fair enough but part of me is
still clinging on to the Easter bank holiday feeling plus, I love mini eggs and surprisingly have a
stash left over! Besides who doesn’t love a chocolate Cornflake cake or two?

Mini Egg nests are super easy to make. I’ve opted for the
chocolate Cornflake variety here, but they’re just as good and even more easy to
make with Shreddies and both recipes are below.

Chocolate Cornflakes Mini Egg Nests


Ingredients

225g/8oz plain chocolate, broken into pieces
2 tbsp golden syrup
50g/2oz butter
75g/3oz cornflakes
50g butter
36 mini chocolate eggs
12 cupcake cases

Method

Line a 12-hole fairy cake tin with paper cases.

Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.

Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is covered in the chocolate.

Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest.  I had some of the chocolate mixture left over so I used to give the mini eggs something to stick to.

Chill in the fridge for 1 hour, or until completely set.

Chocolate Shreddies Mini Egg Nests


Ingredients

200g milk chocolate, broken into pieces

85g shredded wheat, crushed

36 mini chocolate eggs

12 cupcake cases

Method

Line a 12-hole fairy cake tin with paper cases.

Melt the chocolate in a small bowl placed over a pan of barely simmering water. 

Pour the chocolate over the shredded wheat and stir well to combine.

Spoon the chocolate Shreddies into each of the 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. 

Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.

Enjoy!

Jx

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