Easter Nests
Updated Mar 26, 2026
These Easter chocolate nests use crispy vermicelli noodles, semi-sweet chocolate, and mini chocolate eggs for a simple Easter dessert.
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Easter nests with chocolate twigs and eggs!
I like having a few Easter things on the table that are really just there to be fun, and these Easter nests definitely fall into that category. They’re not the main dessert, and they’re not pretending to be. They’re just a cute little extra for kids, and they work really well as edible Easter table decor.
What I like about these Easter nests is that they’re a little different from the usual dyed Easter eggs, cupcakes, and candy bowls. The chocolate-covered noodles make an easy nest shape without much effort, and once you add the chocolate eggs, they look like you did something way fancier than you actually did.
Happy Cooking!
– Yumna
Chocolate Nest Ingredients
- Vermicelli Noodles: These are what make the nest shape work, so do not swap in regular pasta here. Break them into shorter pieces before frying so they’re easier to coat in chocolate and shape in the muffin tin.
- Oil: Use a neutral oil here, as it is just for quickly frying the noodles. You only need a small amount, but make sure the noodles get crisp before pulling them out. You want the oil to be hot and ready to go as well, so the noodles aren’t just sucking the oil up.
- Chocolate: I like to use semi-sweet chocolate for these Easter nests, but you can use white, dark, or milk, just as long as the chocolate you choose melts well. Melt it slowly and stir in between so it does not seize or scorch. Read my tips on how to melt chocolate for help.
- Chocolate Easter Eggs: No nest is complete without eggs! These are really just for finishing, so use whatever kind you like or already have. Mini eggs work especially well because they fit the nests easily and help sell the whole look. You can find all types of egg-shaped candy in the specialty section during Easter at pretty much every grocery store.
How to Make Chocolate Nests
Easter Nests Recipe
Fun Easter nests made with crispy rice vermicelli, melted chocolate, and candy eggs for an easy edible table decoration that kids love.
Ingredients
- 1 tablespoon vegetable oil
- 4 ounces dried rice vermicelli noodles
- 2 ounces semi sweet chocolate
- Chocolate Easter eggs
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Break the vermicelli rice noodles into smaller strands that will be easier to work with, and then place in the skillet for about 2-4 minutes until they become shiny.
- Some will turn light golden brown and that is fine. Remove from the oil and place on a plate lined with a paper towel to absorb the excess oil.
- Melt the chocolate in a microwave-safe bowl in 30 second increments for up to 1 minute and half, stirring in between, until completely smooth and melted.
- Place the cooked vermicelli into the bowl of chocolate and use your hands to gently toss the vermicelli with the chocolate until they are completely coated in chocolate.
- Line the opposite side of a muffin tin with silicone cups or plastic wrap and gently press the vermicelli mixture around the cup to create a nest-like shape
- Refrigerate until the mixture is set and firm, about 30 minutes. Place your favorite chocolate eggs inside and enjoy!
Notes
My Top Tip: Do not burn your chocolate! I like to melt my chocolate in increments in the microwave, stirring in between each heat, or melt it on the stovetop in a double boiler. If it burns, you’ll be left with a bitter taste!
Storage: Store any leftovers in an airtight container in the fridge. They will last up to a week.
Freezing: You can freeze these nests for up to 3 months. The chocolate may discolor slightly, but it will be perfectly good to eat. Take them out of the freezer about 30 minutes to an hour before you want to enjoy them.
Nutrition
Serving: 1g, Calories: 144kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Sodium: 35mg, Potassium: 53mg, Fiber: 1g, Sugar: 3g, Calcium: 9mg, Iron: 0.7mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Take care not to burn the chocolate. I like to melt my chocolate in increments in the microwave, stirring in between each heat, or melt it on the stovetop in a double boiler. If it burns, you’ll be left with a bitter taste!
- Don’t skip the parchment paper or silicone. These chocolate nests are fun and easy to make, but you want to avoid a long cleanup! Hardened chocolate is a pain to get off of metal.
Comments
cute
Thanks!!