Chocolate Cornflake Easter Nests

Cornflakes: About 4 cups 100 g. Choose a plain, crispy variety.
Chocolate: 7–8 oz 200 g. Milk chocolate is classic, but dark or a mix works well too.
Butter: 3 tablespoons 40 g, unsalted.
Golden syrup or honey: 2 tablespoons. This adds shine and helps bind. Corn syrup works in a pinch.
Mini eggs or chocolate eggs: For topping and decoration.
Optional add-ins: 1 teaspoon vanilla extract a pinch of salt, or 2 tablespoons desiccated coconut for extra texture.
Optional decorations: Sprinkles shredded coconut “grass,” or crushed freeze-dried raspberries.
Equipment: Muffin tin or cupcake cases a microwave-safe bowl or saucepan, and a s

Line your tin: Place cupcake cases in a 12-hole muffin tin. This keeps the nests neat and makes them easy to lift out.
Melt the chocolate: Add chocolate, butter, and golden syrup to a microwave-safe bowl.
Heat in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt gently in a heatproof bowl over a pan of simmering water.
Add flavor: Stir in vanilla extract and a small pinch of salt if using. The salt sharpens the chocolate flavor.
Fold in the cornflakes: Tip in the cornflakes and gently fold with a spatula until every flake is coated.
Be careful not to crush them too much—you want that crunch.
Shape the nests: Spoon the mixture into the cupcake cases. Use the back of a spoon to press a shallow well in the center of each to form a nest shape.
Top with eggs: Add 2–3 mini chocolate eggs to each nest while the mixture is still soft so they stick.
Chill: Refrigerate for 45–60 minutes, or until set and firm to the touch.
Serve: Peel away the paper cases and enjoy. They’re best slightly chilled but not rock hard.