Probably one of the simplest and most delicious ways to use up a little bit of Easter chocolate. Sweet crunchy nut cornflakes covered in a layer of chocolate and made into a little nest. This is so simple, delicious, easy to make and the hands on time is less than 10 minutes. What could be better??
I originally made this recipe to use up some left over Easter eggs that I had that I didn’t want to waste. I know that these are traditionally made before Easter, however, I strongly believe that these should be enjoyed all year round! Made with only 4 simple ingredients, you can use any chocolate to make this delicious little treat. I chose to use Crunchy Nut Cornflakes instead of regular plain Cornflakes to add a little extra sweetness to the treat.
Crunchy Nut
Some people insist on melting chocolate on the hob, over boiling water. But I wanted the quickest and easiest way to make these, so simply melted the chocolate in the microwave. Quick, easy and results in less washing up… bonus!
To start, add the butter, a little bit of golden syrup and chocolate to a microwavable bowl and place in the microwave. Heat it up at 30 second intervals, remove and give it a good stir before placing back in the microwave. This really doesn’t take very long at all. If you accidentally cook it for too long and it starts to bind together, add some boiling water to the chocolate. A tablespoon at a time stirring well between each addition until it gets nice and runny again. After that, stir through the Crunchy Nuts, coating everything evenly and place in cupcake cases in a prepared cupcake tray, placing in the fridge and leaving to cool down – easy peasy!
Crunchy Nut
I found that I had to leave them in the fridge for 40 minutes – 1 hour. This makes sure that they were really set. But, I think I actually preferred them a little bit gooey! You can eat these straight out of the fridge, or allow them to warm up slightly and melt a little before enjoying! I only made 5 of these as I personally prefer to make smaller batches which means that they’re eaten fresh. However, these last really well so a larger batch can easily be made. I keep this in the fridge in the cake tin. Only removing the wrappers when they’re going to be eaten.
Warning – These are super sweet, but equally as delicious!!
Ingredients
- 90 grams Chocolate
- 10 grams Unsalted Butter
- 5 grams Golden Syrup
- 50 grams Crunchy Nut Cornflakes
- Boiling Water, only if needed to help the chocolate
Instructions
- Line a cupcake tin with cases and set aside.
- Place the chocolate, butter and golden syrup into a microwavable bowl and place in the microwave.
- Heat it up at 30 second intervals, remove and give it a good stir before placing back in the microwave. This really doesn't take very long at all.
- If you accidentally cook it for too long and it starts to bind together, add some boiling water to the chocolate. A tablespoon at a time stirring well between each addition until it gets nice and runny again.
- Stir through the Crunchy Nuts, coating everything evenly and place in the pre prepared cupcake cases.
- Place in the fridge to allow them to set.
- Leave them for 40 minutes - 1 hour, or until completely set.
- You can eat these straight out of the fridge, or allow them to warm up slightly and melt a little before enjoying.
Notes
I only made 5 of these as I personally prefer to make smaller batches which means that they're eaten fresh. However, these last really well so a larger batch can easily be made. I keep this in the fridge in the cake tin. Only removing the wrappers when they're going to be eaten.
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