Easter simply wouldn't be Easter without these delightful chocolate treats. Commonly made with cornflakes or rice krispies, I prefer to use shredded wheat to make them look ultra nesty! lets hope none of the eggs hatch.
It is best to use milk chocolate for this recipe, however, a mixture of both milk and dark can be nice if you prefer them not to be too sweet. Just remember that the sweetness will come from the chocolate only, so you will need to have more milk chocolate than dark, if you are mixing the two.
Makes approx 18 cupcake size, but its always a bit of fun to make different sizes!
400g shredded wheat
250g good quality milk chocolate (or a mixture of milk and dark - see above)
200g sugar coated chocolate eggs, or other little treats to fill in the nests
In a large mixing bowl, break the shredded wheat up until it is small shreds and there are as few big lumps.
In a smaller bowl, break the chocolate into equal little pieces and place in the microwave for 1 minute, then remove, stir and repeat until the chocolate is melted - be careful not to burn or boil it.
Once melted, pour the chocolate into the shredded wheat and mix together until all the shreds are covered and the mixture comes together.
Set out cupcake cases in a cupcake baking tray and spoon the mixture into each case.
Push 2 or 3 of the sugar coated eggs into the centre of each nest and set the tray to the side to set the chocolate. There is no baking, I just use the cupcake baking tray as a support, so that the nest remain nice and round until they are completely set. Unless it is a particularly hot day, the nest should set out of the fridge, however, if you need them quickly, then place the trays in the fridge to help them set quicker.
Marvellous stuff! Enjoy with a glass milk (possibly for dipping...just a suggestion!)