These pretty little Chocolate Easter nests are great fun to make with the kids and decorated with mini chocolate eggs. Why not try replacing shredded wheat with rice krispies or corn flakes? Add a handful of mini marshmallow to the melted chocolate mix for added extra chewiness.
5 ingredients4 steps
Vegetarian
Method
Step 1
Lay a large sheet of cling film over a muffin tin. Ease the cling film into each muffin hole. Crumble the shredded wheat into a bowl to break it into small pieces.
Step 2
Break the chocolate into small pieces and put into a bowl standing over a pan of simmering water. Add the butter and syrup.
Step 3
Heat gently, so all the ingredients melt and mix together. Make sure the water does not touch the bottom of the bowl or the chocolate will go grainy. When all the ingredients are melted remove the bowl from the heat and add the shredded wheat to the chocolate mixture and stir to coat the shredded wheat in the chocolate mixture.
Step 4
Spoon the mixture into the cling film lined holes. Using the back of a teaspoon push the middle of each nest down to make a little 'hollow' or 'nest'. When cooled remove the nests from the muffin holes and sit in turned out paper cakes. Top each nest with a few mini chocolate eggs.
If you love this recipe, why not try making your own Easter Eggs next?
Ingredients
MetricImperial
100gShredded wheat
200gMilk chocolate
50gUnsalted butter (softened)
2 tbspSilver Spoon Golden Syrup
HandfulMini chocolate eggs (for decoration)
Utensils
Cupcake case
Nutritional information per 37g serving
Energy 193cal
Fat 11g
of which Saturates 6.4g
Carbohydrates 21g
of which Sugars 14g
Protein 2.7g
Salt 0.08g
2 Baker Ratings
Super easy and very tasty! Lovely little sweet treat x
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Found that 200g chocolate not enough to coat 100g cornflakes so used extra 100g chocolate. Added chocolate eggs and a marshmallow chick to each one. They look fab and I am sure won’t last long
