Pistachio Cornflake Nests

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Pistachio Cream Easter Egg Nests

A creamy white chocolate and pistachio cornflake nest that will leave you wanting more and more. Here’s how I make it…

Everyone loves a cornflake easter nest, but for those of you like me who want a little more indulgence, this pistachio cream version is for you!!

I had a few tins of pistachio cream leftover, and with Easter around the corner, it’s only right to create this. Of course, I’ve topped the nests with a few mini eggs to keep the classic look.

Honestly, it’s the only chocolate treat I’m looking forward to this Easter. It’s creamy, rich and full of pistachio flavour. Plus, the white chocolate base makes these nests taste even more luxurious.

Recipe Ingredients

Below are the ingredients I used to make this dessert:

• White Chocolate: I used Milkybar white chocolate, but feel free to use any brand you like.
• Pistachio Cream: Here’s the exact pistachio cream I used.
• Cornflakes: Use any brand of cornflakes (non-branded ones are great options too).
• Mini Eggs (Optional): I like to add a couple of mini eggs on top, but this is optional, you can leave it plain if you wish.

How To Make Pistachio Cornflake Nests

Here’s a summary of how I make these pistachio nests. You can get the full recipe instructions on the recipe card below:

I start by breaking the white chocolate into small pieces, before melting it in the microwave. Then, I add the pistachio cream to the melted chocolate and mix it together until combined.

Next, I pour the cornflakes into the mixture and mix until each cornflake is coated in the melted chocolate and pistachio mixture.

I spoon the cornflake mixture into cupcake cases and gently press it down in the centre to create a small dip. Lastly, I top the nests with mini eggs and store them in the fridge for at least 30 minutes or until set.

How To Store

I like to keep the pistachio cornflake nests at room temperature, but if it’s super-hot where you are, then you might be better off keeping them in the fridge.

More Pistachio Recipes

• Pistachio Pavlova
• Pistachio Cheesecake

Pistachio Cornflake Nests

Michelle

Here's how to make white chocolate and pistachio cornflake Easter nests. This recipe is easy to make and tastes so good.

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Prep Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine British

Servings 10 Easter Nests

Calories 200 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 200 g White Chocolate
• 100 g Pistachio Cream
• 100 g Cornflakes
• Mini Eggs (Optional)

Instructions

 

• Line a baking tray or cupcake tray with cupcake cases and set it aside for later use.
• Break the white chocolate into pieces and place it in a large mixing bowl. Melt it in the microwave over medium heat.
  200 g White Chocolate
• Add the pistachio cream to the melted chocolate and mix until evenly distributed.
  100 g Pistachio Cream
• Pour the cornflakes into the mixture and mix until the white chocolate and pistachio cream mixture coats all the cornflakes.
  100 g Cornflakes
• With a spoon, divide the mixture into 10 cupcake cases and make a dent in the middle using either a spoon or your fingertips.
• Press two to three mini eggs into each dent and put the tray containing the Easter nests into the fridge for at least 30 minutes or until set.
  Mini Eggs

Video

Nutrition

Calories: 200kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 91mgPotassium: 177mgFiber: 1gSugar: 14gVitamin A: 226IUVitamin C: 3mgCalcium: 51mgIron: 3mg

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