Chocolate Easter Egg Nests Recipe

Basic Information

  • Total Time: 20 minutes (active) + 1 hour (chilling)

  • Prep Time: 5 minutes

  • Cook Time: 15 minutes

  • Servings: 12 nests

  • Difficulty: Easy

Ingredients

(For 12 nests)

  • 5 tablespoons (70g) unsalted butter, softened to room temperature

  • ¼ cup (55g) golden syrup (e.g., Lyle’s) or light corn syrup

  • 7¾ ounces (220g) milk chocolate, chopped (or chocolate chips; ~1¼ cups)

  • ¼–½ teaspoon fine sea salt

  • 4 cups (130g) cornflakes (ensure gluten-free if needed)

  • Candy-coated mini chocolate eggs for decoration (e.g., Cadbury, Whoppers, or M&M’s; labeled "Robin’s eggs" during Easter season)

Detailed Preparation Steps

Step 1: Prepare the Muffin Tin

Line a standard 12-cup muffin tin with paper liners. Ensure each liner sits snugly against the tin walls and covers the bottom completely to prevent chocolate leakage and ensure structural integrity.

Step 2: Melt the Butter-Syrup Base

In a medium, heavy-bottomed saucepan, combine butter and golden syrup. Heat over medium-low heat (adjust flame to avoid rapid bubbling). Stir continuously with a silicone spatula until butter is fully melted and the mixture is smooth, ~2–2.5 minutes. The surface should show gentle, tiny bubbles (avoid boiling).

Remove the pan from heat. Immediately add chopped chocolate and salt. Stir briskly with a wooden spoon for 1–2 minutes until chocolate is completely melted and uniformly incorporated (mixture should be glossy and smooth).

Step 3: Coat Cornflakes & Fill Molds

Pour the chocolate-butter mixture into a large mixing bowl with cornflakes. Stir thoroughly with a silicone spatula to ensure every cornflake is evenly coated. Note: Some cornflakes will break down; this is intentional, as the starch from broken flakes acts as a natural binder for the nest structure.

Using a 2-tablespoon cookie scoop or measuring spoon, portion the mixture into each paper-lined cup. Gently press down the center of each portion to create a shallow, bowl-shaped indentation (this will hold the chocolate eggs). Ensure edges are slightly raised for stability.

Step 4: Chill & Set Nests

Transfer the muffin tin to the refrigerator and chill for exactly 1 hour. This firmness allows the nests to hold their shape when lifted. Do not exceed 1 hour (prolonged chilling makes nests overly hard).

After chilling, check if nests can be lifted out in one piece. If not, return to fridge for 10–15 minutes to firm up further.

Step 5: Fill & Decorate Nests

Gently place candy-coated mini chocolate eggs into the center indentation of each nest. For foil-wrapped eggs, add them after chilling to prevent foil adhesion to chocolate.

Step 6: Serve & Store

Serve nests in their paper liners (ideal for portability) or peel off liners and place directly on a plate.

Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate (remove 30 minutes before serving to restore crisp texture).

User Tips & Feedback

Key Notes

  • Candy Eggs: Available at supermarkets/pharmacies during Easter (labeled "Robin’s eggs"). Cadbury, Whoppers, and M&M’s offer vibrant options.

  • Gluten-Free: This recipe is naturally gluten-free (confirmed by user feedback).

  • Alternate Bindings: Rice Krispies (per user suggestion) work as a substitute for cornflakes; adjust chilling time to 1.5 hours if using.

User Comments

  • "Leftover chocolate??? What's that?" (Lighthearted joke about the recipe’s efficiency)

  • "I bet rice krispies would work." (Alternative ingredient suggestion)

  • "@Emily these are already gluten free!" (Recipe clarification)

  • "This was a huge hit with the kids... and the adults!" (Positive feedback)

  • Recipe Challenge: "Cooked this 3 times and it failed... Seized again. Not sure if it’s me or the recipe..." (Common issue: Ensure chocolate is fully melted before adding; avoid overheating the butter-syrup base.)

  • "Incredibly easy and cute!" (Positive feedback)

Pro Tip for Chocolate Seizing: If chocolate seizes (congeals), reheat the butter-syrup base to 100°F (38°C), then add chocolate and stir over low heat until smooth.