Who doesn't love these little chocolatey nests of sticky yumminess?
Easy to make, and a little too easy to eat, these Chocolate Easter Nests are great for making with even quite small children. Welcome as a gift when visiting family during Easter, treats for friends on play-dates, or for the dreaded PTA bake sale, they keep well and can be easily varied according to cereal and chocolate preferences. Just please don't eat them all at once!
This is a version of a recipe by the most marvellous Nigel Slater, from his book Real Food. He suggests using Cornflakes, and we usually use Rice Crispies, but for Easter Nests it's got to be crumbled Shredded Wheat (which you can pretend makes them a little bit healthier, if you like). You can also vary the chocolate, (we like a mix of darkest plain and milk chocolate), but use the best you can find. Green & Blacks' Cooking Chocolate is exceptionally fine, and melts beautifully. Yum.
- 50g Unsalted Butter
- 175g Golden Syrup or 4 Tablespoons (rub your spoon with some sunflower oil first, to help stop the syrup sticking, this should make measuring it a little easier)
- 100g Chocolate
3 Shredded Wheat (not them piddly little Shreddies, they just won't do the job, we need the big pillow shaped ones for this!) or approx 100g of Rice Crispies or Cornflakes.
- Mini Eggs for decoration
- If you are lucky enough to have a junior chef in the kitchen then get them to help you weigh out the first three ingredients, if not, you'll have to do all this yourself. Yawn
- Break the chocolate into a pan, add the Butter and Syrup, and leave to gently melt over a low heat.
- Crumble the Shredded Wheat over a bowl until you have good nesting material (ie lots of long thin bits, not too many short fat bits). Again, this is a great job for small hands.
- Give the melting goo a quick stir and if your junior chef is sensible let them have a careful stir too, but please do supervise.
- Spread out at least 15 paper cup cake cases on a tray. You may not need this many, but it's easier to get them out now, and will keep your helper busy while you check the mixture is fully melted and mixed together. Take the pan off the heat.
- Add the bits of Shredded Wheat to the Chocolate/Syrup/Butter goo and stir thoroughly. You may want to add it bit by bit, until you have the level of chocolate coverage you like. You may even need to crumble another biscuit if it looks too gooey. If you are using Rice Crispies or Cornflakes you might want to add a handful at a time. Hello small helper!
Using a dessert spoon, place a blob of mixture into each case, and ask your junior chef to add some Mini Eggs to the top of each nest. I only added 2 to each, but they would look much prettier with 3. I was being mean. Don't overfill your cases though, these are very rich and chewy, a little goes a long way!
- Leave to set in the fridge for half an hour or so, or at room temperature for a little longer.
- Scoff the bloomin' lot. Or share them with your helper, friends and family if you really have to.
Wishing you and your junior chefs a very Happy Easter.
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