Fun to make and absolutely delicious - get the kids involved with this classic Easter treat!
225g Milk Chocolate, broken into pieces
2 tbsp Golden Syrup
50g Unsalted Butter
36 Mini Chocolate Eggs
Line a 12-hole muffin tin with brightly coloured paper cases.
Melt the chocolate, golden syrup and butter in a bowl, over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water). Stir the mixture until it’s all melted and combined.
Take the bowl off the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
Divide the mixture between the paper cases and add 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour until they’re all set.