Diana Chan's Chocolate Easter Nests

Diana Chan's Chocolate Easter Nests

Cooking time


  1. Place the chocolate, peanut butter and extra virgin olive oil into a glass bowl and place it on a double boiler. Ensure that the bowl does not touch the water in the pot below. Heat until the chocolate has fully melted whilst constantly stirring.
  2. Remove the bowl from the heat and stir through the fried noodles.
  3. Place spoonfuls of the mixture into half moon silicone moulds or baking paper lined muffin tray and arrange into bird's nest shapes (with a little hole in the middle).
  4. Place into the fridge for 30 minutes or until set. Decorate with mini easter eggs.
  5. Store in an airtight container in the fridge for up to a week.

Ingredients Chevron Icon

225g milk chocolate melts (or if using a block, chopped)

2 tbsp creamy peanut butter

2 tbsp light extra virgin olive oil

100g fried noodles see notes

125g mini Easter eggs to decorate