Easter Chocolate Cornflake Nests
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 40 g Butter
- 3 tbsp Golden Syrup
- 100 g Dark Chocolate (broken into pieces)
- 100 g Milk Chocolate (broken into pieces)
- 2 tbsp Nutella
- 100 g Cornflakes
- 24 Mini Eggs
Method
- Place the cornflakes into a large mixing bowl.
- Put the broken up chocolate, butter and syrup into a microwave-safe bowl and heat in the microwave in 30 second bursts, stirring in between. You will find that the residual heat whilst stirring, will often melt the last remaining chunks of chocolate, without the risk of you over cooking it.
- Place the nutella in a small microwaveable bowl and microwave until melted (do this in short bursts - I suggest 10 seconds, stirring in between).
- Pour the melted chocolate mixture and melted Nutella onto the cornflakes and stir to combine. Don't worry if not every cornflake is uniformly coated, I prefer the rustic look and I think it adds to their charm.
- Divide the chocolate cornflake mix between 12 paper cases (placed in a 12 hole fairy cake tin) then press down slightly with a spoon, making a small indent in the middle of the cakes for the mini eggs.
- Put 2 mini eggs on each cake and place in the fridge to set for 1 hour.