Chocolate rock Easter nests
Materials
- 150g of milk chocolate for desserts
- 1 tablespoon of peanut butter
- 125g of corn flakes
- mini colored chocolate eggs
- Melt the milk chocolate and add the peanut butter. Mix well until smooth.
- Pour the melted chocolate over the cornflakes and stir well to ensure they are well coated.
- Divide the mixture into the cavities of the muffin tin.
- Make a well in the center using a small glass. They'll look nicer if some flakes stick out of the mold. Refrigerate the mold for 30 minutes.
- Carefully unmold and fill the nests with the colorful mini chocolate eggs. And that's it!
silicone muffin molds
How to preserve chocolate rock Easter nests?
It is best to store them in an airtight container in the refrigerator.
Can milk chocolate be substituted with another type of chocolate?
Yes. You can use dark or white chocolate, whichever you prefer, although the final flavor will change. It's also a great way to use up leftover Easter chocolate you might have at home.
What can I substitute for corn flakes in this recipe?
You can replace them with puffed rice.
What can I substitute for peanut butter in this recipe?
You can use almond or hazelnut cream.
Is this a suitable recipe to make with children?
Yes. It's very easy to prepare and children usually love to participate, especially when decorating the nests with the colorful chocolate eggs.
Carbohydrates: 19.2g
Total fat: 7.2g
Saturated fat: 3.5g
Protein: 3.3g
Fiber: 0.7g
Sugar: 11.1g
ProPoints: 4
SmartPoints: 7
Nutritional information for 1 serving (36g)
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