As a kid growing up in Sierra Leone, we celebrated many holidays, but I don’t remember celebrating Easter much unfortunately. It wasn’t a big part of the culture where I grew up. But oh how I wish it was, and how I wish we got to visit to Easter bunny, dye Easter eggs, make Easter chocolate nests, and go on Easter egg hunts! Now I live vicariously through my kids enjoying these past times through their school and through the communities we’ve lived in. This year we are going to Washington, DC with the kids for the first time, so we started some Easter festivities at home prior to the trip, first by making these totally adorable Easter chocolate nests.
When I posted these Easter chocolate nests on Instagram, a ton of people commented how they made these with shredded wheat growing up. I’ve seen a lot of people do that and you can certainly do the same thing here. I tried it this month using vermicelli rice noodles. I lightly fried them so they soften up, and basically just mixed them with melted chocolate, shaped them and then threw Easter eggs inside.
Yes, it’s messy…
Yes, its kinda time-consuming…
But, oh yes, did my kids enjoy doing this! Like omg too much fun!
To shape these Easter chocolate nests, it might be easier for kids to stick them inside the muffin top as opposed to around the muffin top, but either way works.
Once they hold their shape in the fridge, you can add chocolate eggs, peeps, marshmallows or anything you’d like. I hope you try these this week, and I hope you enjoy the weekend with lots of Easter chocolate, lots of egg hunts and all the fun that comes with this holiday.
- 1 Tbsp grapeseed oil
- 4 oz dried rice vermicelli noodles
- 2 oz semi sweet chocolate
- Chocolate Easter eggs
Heat the rapeseed 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!
