Chocolate Easter Egg Nests

Preparation

1. Step 1

   Line a standard 12-cup muffin tin with paper liners.

2. Step 2

   Melt butter and syrup in a medium saucepan over medium-low heat, swirling the pan to help the mixture melt evenly, 2 to 2½ minutes. It should be slightly bubbling. Remove from the heat, then add the chocolate and salt. Stir until fully melted.

3. Step 3

   Pour the cornflakes into the melted chocolate and stir until completely and evenly coated. Some of the cornflakes will break down; this is good and will help the texture of the final nests. Using a cookie scoop or spoon, divide the mixture evenly among the lined muffin cups, pressing down the center of each. Go over each nest again, making a slight indent in the middle.

4. Step 4

   Fill each nest with chocolate eggs. If your eggs are foil-covered, add them later so they don’t stick. Refrigerate to chill completely until each nest can be lifted out in one piece, about 1 hour. Don’t leave them in too long or they’ll set too hard.

5. Step 5

   Serve in their paper liners, or remove the liners and put the nests directly on a plate. Keep in an airtight container at room temperature for up to 5 days.