• Place your Mini Bon Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

CHOCOLATE NESTS PREPARATION

• Place butter in a small sauce pan and heat on medium until melted. Set aside.
• In a mixing bowl, whisk the eggs together with the powdered sugar. Add the heavy whipping cream and cooled melted butter. Combine the all-purpose flour, baking powder and the unsweetened cocoa powder. Mix until smooth.
  
• Scoop your batter into your Mini Bon Flexipat® Tray.
  

BAKE!

• Bake for 22 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min). It is ready when the toothpick inserted comes out clean.
  
• Once your Easter Chocolate Nests (M&Ms) are out of the oven, let them cool down for a couple of minutes. Then, flip onto your cooling rack and prepare the chocolate ganache.

CHOCOLATE GLAZE PREPARATION

• Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir.
• Decorate to your liking: I used M&Ms. Enjoy & Bon Appétit!