Chocolate Mini Egg Easter Nests

These chocolate mini egg nests taste delicious and are really simple to make. They require no baking, making them a perfect quick and easy Easter activity.

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Ingredients To Make the Chocolate Nests 

Mini Eggs: Any mini easter eggs will work as they’re just for decoration. I used 2 packs of Mini eggs and 1 Aldi’s own brand.

Chocolate: I decided to use milk chocolate in this recipe. However, you could use half dark chocolate and half milk chocolate for a deeper flavour. 

Golden Syrup: So that the nests aren’t too hard when you bite into them I decided to make a rocky road mixture. The Goldens syrup will help create a sweet glue to hold the cereal together.

Butter: This recipe also requires butter, preferably unsalted butter. I wouldn’t recommend using margarine or baking spread, because there is a much higher water content in those, which can cause the mixture to split when you add the chocolate.

Cereal: For a more realistic-looking nest I used Shredded wheat. Cereals such as cornflakes and rice Krispies work too.

Recommended Equipment and Ingredients:

Mini Cupcake Tray

Mini Cupcake Cases

Medium Pan

Measuring Spoons

Wooden Spoon

Small Ice cream scoop

If you don’t have mini cupcake cases and trays don’t worry, you can still make this recipe…

1. You could use a standard-size cupcake tin– This recipe won’t make a full dozen, but you can always double the recipe if you need to.

Or

2. You could line a large tray or plate with greaseproof paper and scoop out dollops of the mixture to create a wild-looking nest.

Questions & Answers

Can I use White Chocolate in this recipe?

Unfortunately not for this recipe. When you add the golden syrup and butter to the white chocolate. The chocolate doesn’t mix very well. 

If you do want to make a white chocolate version skip adding the golden syrup and butter. So basically just use melted white chocolate and mix it with your chosen cereal. 

Split Mixture

What causes the mixture to split?

When the golden syrup and butter are heated, the mixture can get quite hot before the butter is fully melted. So when you add the chocolate in straight away it seizes because of the temperature.

Remember chocolate can melt with just body heat alone. So even if the mixture doesn’t seem too hot it can be too hot for the chocolate. Causing the fats to split away from the chocolate solids when added to the mixture. 

Ways to prevent a split mixture?

1. Allow the butter and syrup to cool slightly before adding in the chocolate. Or transfer the mixture to a bowl so that it cools a little quicker.

2. Use room temperature butter or slice your butter into small pieces. Small chunks of butter melt quickly, which means you don’t have to keep the mixture on the heat for too long.

3. Use a Bain-Marie. This will melt the mixture more gently. Preventing the mixture from becoming too hot quickly. Just make sure the chocolate doesn’t come into contact with the water.

Can I use any cereal?

Yes of course, if you do use a different cereal use around 2 cups full of your choice. My personal favourite for this recipe is cornflakes but feel free to use whatever cereal you have available.

Decorating Ideas 

The great part about making these mini chocolatey nests is that you can use them as decorations for other recipes. For example, use them to decorate your…

• Mini Egg Cheesecake cups
• Cupcakes 
• Celebration Cakes

Or you could just eat them as a bite-size snack. They pretty much taste like mini rocky roads but are disguised as bird nests.

If you have any other questions regarding baking feel free to message me on Instagram @sabsbakes and I will try my best to get back to you as soon as possible.