Ingredients

Instructions

  1. Melt the chocolate with the oil in a large heatproof bowl over a saucepan of hot (not boiling) water.
  2. Add the noodles & stir until coated.
  3. Drop into 4 piles on a baking sheet lined with wax paper.
  4. Use your fingers to shape into nests about 3 inches in diameter.
  5. Refrigerate until firm, about an hour.
  6. Fill with candied eggs.
  7. They can be stored in a cool place in an air tight container for up to 4 days.