Tots100 and Center Parcs have challenged bloggers to make edible Easter Egg Nests this month. See this webpage for more details, where Center Parcs Chief Creative Chef, Lynn Dixon has shared her top tips. I was most inspired by Lynn’s first tip which says Mix some cereal, such as bran or broken up wheat, together with some melted chocolate and form the mixture in to nest-like shapes, leaving to cool for a finished nest.
I let son1 choose what cereal to use and he couldn’t make up his mind between rice krispies or cornflakes, so asked if he could use both. I couldn’t see a problem with that, so that’s what we did. We gave it an unusual twist by adding lime flavour cocoa powder to the recipe. And it was son1’s first time doing the hot parts of the cooking, now he is getting more responsible.
Here’s our recipe.
Ingredients (makes 24)
2 tbsp golden syrup
225g plain chocolate
1 tbsp lime cocoa
75g rice krispies
2 bags of mini eggs
Line bun tins with paper cake cases.
Break the chocolate into pieces.
Melt the margarine, golden syrup and chocolate in a saucepan over a low heat.
Fold in the cocoa.
Mix in the cornflakes and rice krispies.
Spoon into the cake cases.
Place 3 mini eggs in each nest.
Chill in the fridge.
Serve and enjoy.
This is my entry to the Center Parcs and Tots 100 April challenge. If I’m chosen, I would like to visit Longleat Forest.