This recipe is a big favourite in our house at Easter and you only need three ingredients! These gorgeous crunchy chocolate nests are so easy for kids to help make and they’re delicious!
They’re perfect to give as Easter gifts too. Since Miss 5 started school, we’ve made a batch of these each year in the week before Easter. We bundle a few nests into little packages and give as teacher gifts.
When making as gifts, we wait until Mr 2 is napping (due to the somewhat questionable food hygiene standards of a two year old!).
(Scroll to the end for an easy to print version of the recipe!)
What you’ll need
- 100g fried noodles (we used Chang’s Original Fried Noodles, available from the Asian aisle in supermarkets)
- 200g milk chocolate
- 100g (approx) mini chocolate eggs (we used about half a 190g bag of M&Ms Crispy Speckled Eggs)
What to do
- Line a baking or biscuit tray with baking paper and set aside.
- Break chocolate into small chunks and place in a medium sized heatproof bowl. Place bowl on a pan of gently simmering water*. Stir occasionally until chocolate has completely melted.
- Carefully remove bowl from heat, add fried noodles and stir to combine.
- Using two spoons, make nests on the baking tray lined with baking paper.
- Gently press three mini eggs onto each nest.
- Allow to set in the fridge for a couple of hours.
- Enjoy your crunchy chocolate nests!
- This recipe makes approx 12 nests (we doubled the batch to make about 24. Number of nests will depend on how big you make them!).
- For a nutty flavour, you could add 2 tablespoons of crunchy peanut butter (or Nutella for a choc hazelnut flavour, or you could even add some coconut to the melted chocolate – Yum!). If adding peanut butter, add it to the chocolate before melting and melt them together.
- Add mini eggs to the nest before placing in the fridge to set. The chocolate will act as ‘glue’ and the eggs will stick to the nest rather than roll away!
- Feed your kids before you start! There will be taste testing, so it’s a good idea to fill them up with a good breakfast or healthy morning tea first.
- *We always melt chocolate over a pan of simmering water (the double boiler method), but alternatively, you could place chocolate chunks into a microwave safe bowl and melt on high for 60 seconds. Stir the chocolate and if it’s not completely melted, continue to heat for short bursts of 10-15 seconds, stirring after each burst, until the mixture is smooth.
- If stored in an airtight container, the nests should last a week or so (but that’s just a rumour in our house, as they never have a chance to last that long!).
- Once set, remove the nests from fridge and store in an airtight container in the pantry. We’ve found if we keep them in the fridge they’re very firm to bite into. If you need to store in the fridge, remove about 15 minutes before eating to allow to slightly soften.
- We like the ‘rustic’ look of mounding the choc nests using a couple of spoons. But if you’d prefer more of a basket/nest shape, place paper muffin cases into a muffin tray, pop a spoonful of mixture into each case, then use a spoon to press the mixture into the bottom and part way up the sides of each muffin case.