Chocolate Easter Nests Recipe
An easy Gluten Free Easter Nests recipe, using minimal ingredients. These are super fun and easy to make and great for children to enjoy making too!
Servings: 12
Ingredients
- 150 g milk chocolate (I used Dr Oetker baking chocolate)
- 40 g unsalted butter
- 100 g gluten free puffed rice cereal (I used the GoFree Gluten Free Rice Pops)
- 30 g Golden syrup (optional - omit for a lower sugar version)
- 270 g bag of Mini Eggs (or miniature chocolate eggs of choice)
Instructions
- Break up the chocolate and add it to a heatproof bowl along with the butter and golden syrup. Place the bowl over a pan of hot water. Keep stirring the chocolate until it melts, then remove it from the heat. Alternatively, heat in 30-second intervals in the microwave until melted.
- Add the puffed rice to a large mixing bowl and then pour over the melted chocolate mixture. Use a spatula or wooden spoon to mix everything together so that all the cereal is completely and evenly coated.
- Lay out the cupcake cases and add around 2 dessert spoons of the cereal mixture per case, to fill them. Gently press 2-3 Mini Eggs in the centre of each one, like a little nest.
- Place the Easter egg nests in the fridge for around an hour to set before eating.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method – perfect if you need a visual aid for young helpers!
- Storing: These chocolate Easter egg nests should really be kept in the fridge, and they’ll last up to a week. Sometimes longer, but they may start to go a little soft.
- Top Tip: Want to speed up the setting process? Pop them in the freezer for 15-20 minutes and you can eat these chocolate crispy Easter nests much sooner!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating with a little comment about how much you loved these Chocolate Easter Nests! It really helps to support my website. Thank you! xx
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g
