Prep: 10 minutes prep time | 1 hour refrigeration time | Makes 9 nests
Equipment:
- Muffin/cupcake cases
- Muffin tin
- Heat-proof bowl (glass or metal)
- Small saucepan
- Large mixing bowl
Ingredients:
- 250gms plain chocolate (72% cocoa preferred)
- 2 tbsp golden syrup
- 50gms butter
- 85gms cornflakes
Decoration:
- 27 mini Easter Eggs with candy shell crust
- sprinkles (optional)
Instructions:
- Break the chocolate into small pieces and add to your heat-proof bowl along with the butter and golden syrup
- Melt on a stovetop over a boiling pot of water, or melt directly on the AGA warming plate
- Once it’s all melted and combined, remove from the heat and add the cornflakes to the chocolatey mixture
- Put 9 muffin/cupcake cases into the muffin baking tin
- Pile the crunchy chocolate into the muffin/cupcake cases, creating a hollow in the middle for decoration
- Place 3 mini eggs on top and scatter with sprinkles if you like to make them extra fancy
- Transfer the muffin tray to the fridge for an hour to set before eating (this may be the longest hour of your little people’s lives)
RECIPE FROM AGA LIVING
