Here’s Your Excuse to Make Chocolate Nests


Not that anyone ever really needs an excuse to make chocolate nests, but if you do find yourself looking for a reason, Easter/Passover/spring generally is it.

What’s not to love about a mini crunchy chocolate cake topped with chocolate eggs (Cadbury’s for preference)? They’re just so damn cute, and super easy to make, too, which makes them an ideal way to entertain your godson when his mother leaves him with you “for an hour or so” to get her hair blow-dried, which then turns into a full head of highlights, and a whole afternoon AWOL in the city.

I think that I’ve made these every year my entire life, and with every kind of cereal. Aesthetically speaking, shredded wheat for the win. It just looks the most nest-like. Cornflakes taste lovely, and don’t look too un-nest-ish. Rice Krispies are more of a stretch, but taste delicious….You do you.

Chocolate Nests
(makes about 12)

8 oz (1 bar) of chocolate (ideally something good — 70 percent cocoa)
2 oz butter (4 tbsp)
2 tsp syrup (I use golden syrup, but light corn syrup is fine, too)
4 oz shredded wheat (though you can use any cereal you like — it’s about 3.5 cups)
36 chocolate eggs

  • Line a 12-hole muffin tin with paper cases, or spray with non-stick spray if you prefer a case-less nest
  • Melt the butter, syrup and chocolate in a bowl over boiling water (or in the microwave, go gently and stir after a minute or two)
  • Shred up the shredded wheat a little then mix in
  • Spoon the mixture into paper cake cases, pressing down a little in the middle to make a nest. Allow to cool
  • Top with 3 mini eggs

In this column, Katherine Knowles divulges recipes you can make in your tiny New York City kitchen.