Ingredients:

  • 10 oz (280 g) Milk Chocolate (high quality, minimum 35% cocoa), chopped or chips
  • 4 Tbsp (55 g) Unsalted Butter, cubed
  • 2 Tbsp (30 ml) Golden Syrup (or corn syrup)
  • 5 cups (140 g) Crisped Rice Cereal (e.g., Rice Krispies)
  • 1 cup (200 g) Granulated Sugar (Caster Sugar)
  • 1/4 cup (60 ml) Water
  • 1/2 cup (125 ml) Double Cream (Heavy Cream), warmed
  • 4 Tbsp (55 g) Unsalted Butter, room temp, cubed
  • 1 tsp (5 g) Flaky Sea Salt (e.g., Maldon)
  • 6 oz (170 g) Cadbury Mini Eggs (or similar small chocolate eggs)

Instructions:

  1. Line 12 holes of a standard muffin tin with paper liners.
  2. In a medium bowl set over a pan of simmering water (a bain-marie), or using short bursts in the microwave, gently melt the chopped chocolate, butter, and golden syrup together until completely smooth and glossy. Stir well.
  3. Pour the melted chocolate mixture into the bowl containing the crisped rice cereal. Fold gently with a spatula until the cereal is completely coated, taking care not to crush the rice.
  4. Divide the chocolate cereal mixture evenly among the 12 lined muffin holes. Use the back of a teaspoon, pressing the mixture up the sides of the liner to create a distinct, deep nest indentation in the center.
  5. Transfer the tin to the refrigerator and chill for a minimum of 30 minutes while you prepare the caramel.
  6. Place the granulated sugar and water into a heavy-bottomed saucepan. Heat gently until the sugar dissolves completely.
  7. Increase the heat to medium-high. Do not stir the syrup once it boils; swirl the pan occasionally instead. Allow it to boil until it reaches a deep, rich amber color (approximately 170°C / 340°F on a thermometer).
  8. Immediately remove the pan from the heat. Carefully pour the warmed double cream into the caramel. Whisk gently until smooth (Caution: it will bubble up vigorously).
  9. Add the cubed, room temperature butter, one cube at a time, whisking well until fully incorporated and the caramel is glossy. Stir in the flaky sea salt.
  10. Allow the salted caramel to cool for 10–15 minutes until it thickens slightly and is still pourable but no longer piping hot.
  11. Remove the chilled chocolate nests from the fridge. Spoon roughly 2 tablespoons of the slightly cooled salted caramel into the center of each nest indentation.
  12. Quickly arrange 3 or 4 Mini Eggs on top of the caramel filling in each nest. Press them in lightly so they adhere.
  13. Return the nests to the refrigerator and chill for at least 30 minutes, or until the caramel is firm enough to touch.
  14. Carefully peel away the paper liners and serve immediately.