Easter Egg Nests
Ingredients:
300g Milk Chocolate, chopped
75g Butter or Stork
75g Golden Syrup
175g Cornflakes
300g Mini Eggs
Method:
Line a 12 hole cupcake tin with cases. Pour the cornflakes in to a large bowl and set aside.
Chop/break the milk chocolate and gently melt along with the butter and golden syrup in a saucepan in a bain marie. Take off the heat when the mixture is smooth and runny.
Pour the melted chocolate mixture in to the large bowl along with the cornflakes, and stir until fully combined.
Using teaspoons, divided the mixture between the 12 cupcake cases. Press the mix down a little to help it stick together and to create a dip in the middle. Decorate with mini eggs.
Leave to set in the fridge (approx 1 hour).