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Chocolate Easter Nests

A simple and fun no-bake recipe for Easter nests filled with mini candy eggs
Course Dessert
Cuisine American, British
Keyword Chocolate, Easter, No bake
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Servings 12 large nests


  • Silicone mats or non stick baking parchment
  • Large bowl
  • Heatproof bowl
  • Baking trays


  • 150 g / 5.5 oz / 1 cup milk chocolate
  • 150 g / 5.5 oz / 1 cup dark chocolate
  • 75 g / 2.75 oz / ⅓ cup butter
  • 75 g / 2.75 oz / ⅓ cup golden syrup or honey
  • 150 g / 5.5 oz / 6 cups cornflakes
  • 36 mini chocolate eggs to decorate


  • Measure out the cornflakes into a large bowl and set aside.
  • Line your baking tray with silicone mats or non stick parchment paper.
  • Break the chocolate into small pieces.
  • Set a heatproof bowl over a saucepan of simmering water (a bain marie).
    Add the chocolate, butter, and syrup or honey to the heatproof bowl. Stir until the chocolate has melted and is thoroughly combined with the syrup and butter.
  • Remove the chocolate mixture from the heat and pour over the cornflakes. Mix well until combined and the cornflakes are all coated in the chocolate.
  • Scoop spoonfuls of the mixture onto the lined tray.
    Using the back of a spoon, make little dents in the top of each mound to create a small hollow for the inside of the nest. While the mixture is still wet, top each nest with 3 mini chocolate eggs.
  • Chill in the fridge until set.


This recipe makes 12 large nests, but you can make smaller ones if you prefer!
You can also use cupcake cases for your nests instead of making freeform nests.
I like the mix of dark and milk chocolate for this recipe, but feel free to use all milk or dark if you prefer.