Description
Crunchy, sweet chocolate nests filled with mini chocolate eggs. An easy and fun Easter treat for all ages!
Ingredients
Scale
- 12 ounces semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 6 ounces chow mein noodles
- 1 cup mini chocolate eggs, pastel-colored
- Optional: Sprinkles for extra decoration
Instructions
- Melt Chocolate: In a double boiler (or heatproof bowl over simmering water), combine chocolate chips, butter, and heavy cream. Stir frequently until melted and smooth. Remove from heat and stir in vanilla extract.
- Coat Noodles: Gently crush chow mein noodles. Pour into the melted chocolate and gently fold until evenly coated.
- Form Nests: Line a baking sheet with parchment paper. Scoop mounds of the chocolate-covered noodles onto the sheet. Press down in the center of each mound to create a well. Shape the edges to resemble a nest.
- Decorate and Set: While the chocolate is still soft, press 3-5 mini chocolate eggs into the center of each nest. Add sprinkles, if desired.
- Chill: Refrigerate for at least 30 minutes, or until the chocolate is completely set.
- Serve: Carefully remove the nests from the baking sheet and arrange on a serving platter.
Notes
- Use your favorite type of chocolate (milk, dark, or white).
- Substitute pretzel sticks or shredded coconut for chow mein noodles.
- Add a tablespoon or two of peanut butter or almond butter to the melted chocolate for a richer flavor.
- Sprinkle with sea salt for a sweet and salty combination.
- Store in an airtight container in the refrigerator for up to a week.
- Can be made a day or two in advance.
- For gluten-free, use gluten-free chow mein noodles or rice noodles.
- If chocolate seizes, try adding a tablespoon of hot water and stirring vigorously.
- If nests aren’t holding shape, add more melted chocolate.
- If eggs are sliding off, chill nests slightly before adding eggs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes