It is Easter weekend! No doubt most of you are already stocked up on chocolate treats – it is impossible not to be! Easter baking is always fun and if you have left it a bit late this year, one of the easiest (and yummiest) things to make is Chocolate Nests. I love making these; melting the chocolate, pouring in the cereal, and then eating most of the mixture whilst spooning it into cupcake cases!
This year, to make these extra special, I decided to add a little ‘pool’ of caramel in the middle for an extra texture (very simple to make, but not nessecary for this recipe). I normally make nests with cornflakes but finding myself with a surplus of Shredded Wheat this year, I decided to use these instead.
200g chocolate (milk or dark)
120g shredded wheat (crushed) or cornflakes
2 bags of mini eggs
100g condensed milk
50g light soft brown sugar
1tsp golden syrup
Prepare the cupcake cases on a tray. Break the chocolate into pieces and place in a large heatproof bowl. Place the bowl over a pan of simmering water, ensuring that the bowl is not touching the water. Leave to melt, stirring occassionally, then remove from the heat. Pour in the shredded wheat or cornflakes, and carefully mix together until it is all coated in chocolate. Use a tablespoon to transfer the mixture to the cupcakes, making a small well in the middle of each one.
To make the caramel, put all the ingredients in a pan and place over a medium heat. Bring to the boil (stirring continuously), and then boil for a further 8 – 10 minutes, stirring all the time until it is thick and pale. Now this is the part which needs to be done quickly before the caramel starts to set. Add a teaspoon of the caramel to the well in each nest (a knife will come in handy as you finish off and need to scrap it off the spoon).
Once you have added the caramel, pop open the bags of mini eggs and add 3 to each nest, gently pushing them into the caramel. Place the tray in the fridge and leave to set for an hour (if you can withstand the temptation!)