Fridge Friend Recipes
Chocolate Cornflake Nests recipe
Classic no-bake Easter snack made with melted chocolate, cornflakes, and mini eggs.
15 min · Easy · British Jump to method
Ingredients
- 200 g milk chocolate
- 25 g butter
- 100 g cornflakes
- 36 g mini eggs
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 132 kcal |
| Protein | 1.6 g |
| Carbohydrates | 14.6 g |
| Fat | 7.4 g |
| Saturated fat | 4.3 g |
| Fibre | 0.4 g |
| Sugar | 9.9 g |
| Sodium | 0.1 mg |
Why this works
A small, energy-dense sweet treat that is low in protein and fibre, with a notable amount of saturated fat and sugar from chocolate and mini eggs.
Milk chocolate. Provides calcium and some dairy protein, but also contributes most of the saturated fat and sugar.
Cornflakes. Adds a light crisp texture but offers little fibre, so the nests are not especially filling.
Mini eggs. Increase sugar content and make this a treat best enjoyed in moderation rather than a staple snack.
Method
- Line a 12-hole muffin tin with paper cases.
Press the paper cases neatly into the tin so they sit upright; any wobble now will make the nests tilt when filled.
- Melt the milk chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth.
Keep the bowl above the water rather than touching it and stir as the chocolate softens, so the mixture melts gently without seizing or becoming grainy.
- Stir the cornflakes into the melted chocolate until fully coated.
Fold the cornflakes through with a light hand and stop as soon as every flake is glossy, otherwise they will break up and lose their crisp edges.
- Divide the mixture between the paper cases and press a small dip into the centre of each nest.
Use two spoons or lightly damp fingers to shape the portions while the mixture is still warm, as it firms quickly and becomes hard to mould.
- Top each nest with mini eggs.
Set the mini eggs into the centre while the surface is still soft so they stick in place, but do not press so hard that the nest collapses.
- Leave to set in the fridge for about 20 minutes before serving.
Chill only until the chocolate looks matte and feels firm to the touch; leaving them too long can make the paper cases cling more stubbornly when serving.
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