If there is one thing that has to be baked (or thrown together in this case) on Easter weekend its chocolate Easter nests, especially as it gives you another excuse to eat mini eggs.
Unsurprisingly it only has three ingredients; chocolate, shredded wheat (or cornflakes/rice crispies if shredded wheat is not a popular choice in your household) and mini eggs. I tend to double the recipe as I find it never makes enough (but that could just be me!).
First smash up 170g of shredded wheat before melting 400g of milk chocolate. You can either do this in a bain marie or the microwave. I find it quicker (and less washing up) in the microwave but it burns much easier, therefore put it in for 1 minute to begin with and check it every 50 seconds after, stirring each time.
Once the chocolate has melted add it to the shredded wheat and stir, it may not appear like there is enough chocolate to coat the shredded wheat but just keep stirring.
Place a tablespoon of the mixture into individual cupcake cases in a tray (should make around 18) and pop the mini eggs in the centre.
Then put them in the fridge to firm up for half an hour/an hour and they're ready to eat! Unless like me you choose to decorate them with little chicks (and gold glitter) - from past experience I would suggest putting these on once the chocolate has set as I find otherwise the chicks set with the chocolate and you end up with very fluffy nests.