Ingredients for Chocolate Crunch Nests For Easter
- Light Corn Syrup
- Dark Chocolate
- 50g butter
- Corn Flakes
- 100g chocolate (milk, dark, or semi-sweet)
- 200ml double cream
- Miniature Chocolate Eggs
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How to Make Chocolate Crunch Nests For Easter
- Melt 100g chocolate and 50g butter with 2 tablespoons golden syrup in a double boiler or microwave until smooth. Stir until combined.
- Add 150g cornflakes and mix thoroughly until all flakes are evenly coated in the chocolate mixture.
- Lightly grease 10 ramekins or large muffin tins. Press the chocolate cornflake mixture into each ramekin, creating a nest shape by pressing up the sides to form a hollow center.
- Refrigerate for at least 30 minutes, or until completely set.
- Once set, carefully run a thin knife around the edges of each nest to loosen it from the ramekin.
- Gently turn the nests out onto a serving plate.
- For the filling: Whip 200ml double cream until soft peaks form. Add 25g grated chocolate and, if using fruit, adjust sweetness with sugar to taste.
- Fill each nest with the whipped cream mixture and decorate with mini Easter eggs.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
34g
Fat
94g
Carbs
12g
