Easter is around the corner, and you know what Easter means? Lots and lots and LOTS of chocolate. One of my favourite things (apart from Easter Eggs of course) are Easter cornflake nests (I like to use puffed rice too). I love the sweetness, the crunchiness, the crumbly texture as you take a bite!
There are many advantages to this recipe – it has few ingredients, it requires little preparation or cooking, and it’s very quick. This means it’s a perfect recipe for kids to put their hands to. But if you don’t have kids, it won’t stop you from having a go. In fact, it means that you get to keep every nest for yourself, which sounds good to me!
Ingredients (serves 12)
- 225g plain chocolate, broken into pieces
- 2 tbsp golden syrup
- 50g butter
- 75g cornflakes/rice krispies
- 36 mini chocolate eggs
- Line a 12-hole fairy cake tin with paper cases.
- Melt the chocolate, golden syrup and butter in a bowl over a pan of simmering water (or better yet, use a Neff warming drawer!)
- Stir the mixture until smooth.
- Remove the bowl from the heat.
- Stir in the cornflakes/rice krispies until coated in chocolate.
- Divide the mixture between the paper cases.
- Press three chocolate eggs into the centre of each nest.
- Chill in the fridge for 1 hour, or until completely set.