‘Quick and effective, these can be prepared in advance and frozen until needed, then decorated with mini easter eggs. I use a gluten free crispy cereal and gluten free dark Novibloc chocolate’
You will need:
100g Novibloc dark gluten free chocolate
1 tablespoon honey or agave
150g gluten free crispy breakfast flakes
An assortment of mini Easter Eggs
Break up the chocolate and place it in a large bowl with the butter and honey.
Place the bowl on a simmering bowl of water (bain marie) making sure it does not touch the water. Stir the ingredients until the chocolate and butter melt and it appears consistent.
Remove the bowl from the heat and add the cornflakes. Mix until the cornflakes are all coated with the chocolate mix.
Prepare a muffin tin with muffin cases OR line the whole tin and cavities with cling film.
Divide the mixture into the 12 spaces and use a spoon to press down and make an indentation in the middle of each chocolate nest.
Put them in the fridge for a couple of hours or overnight OR if you are making these last minute place them in the freezer for an hour.
Peel off the muffin cases or cling film. Arrange the nests on a decorative plate and place the mini easter eggs in each nest.
Novibloc Dark Melting chocolate is available from M&Z Marketing
Kitchenware by Pedrini, Bialetti and Prestige from K&Co, Telephone 79415384