No-Bake Chocolate Easter Nests

Name: No-Bake Chocolate Easter Nests
Prep time: 20 min
Cook time: 2 min
Total time: 52 min
Yield: 6
Ingredients: 150 g dark chocolate; 100 g milk chocolate; 30 g butter; 2 tbsp golden syrup; 150 g shredded wheat; 1/4 tsp salt; 18 mini chocolate eggs

Sweet
No cook

Shredded wheat bound in melted dark and milk chocolate, shaped into little nests and topped with mini chocolate eggs. A no-bake Easter treat with a pinch of salt to keep the chocolate from tasting flat.

Total: 52 min; Prep 20 · Cook 2 · Rest 30
Serves: 6
Difficulty: Easy

You'll practice: Folding

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Tools you'll need

large heatproof bowl
small heatproof bowl
saucepan or larger bowl for hot tap water
wooden spoon
12-hole muffin tin
paper muffin cases
teaspoon

Food safety (3)

Use hot tap water only for melting, never boiling water from the hob, and keep water out of the chocolate bowl or it will seize.
The nests are not cooked, so store them in a cool place and eat within a few days.
The mini chocolate eggs are ready-to-eat and are not cooked in this no-bake recipe; keep them cool and dry, and if you use any fresh egg in another part of the meal, cook it until the white and yolk are fully set (71°C/160°F) and wash hands and surfaces after handling raw egg.

Ingredients

Allergens: dairy, egg, gluten

150 g dark chocolate
100 g milk chocolate
30 g butter
2 tbsp golden syrup
150 g shredded wheat
¼ tsp salt
18 mini chocolate eggs

Instructions

Break 150 g dark chocolate and 100 g milk chocolate into small pieces into a large heatproof bowl. Add 30 g butter and 2 tbsp golden syrup.

~5 min
Set the bowl over a saucepan of hot tap water (or nest it inside a larger bowl of hot tap water) so the bottom does not touch the water. Stir gently until the chocolate and butter are fully melted and glossy, then stir in 0.25 tsp salt and lift the bowl out.

~6 min
Crumble 150 g shredded wheat into the melted chocolate in short 1 to 2 cm pieces, keeping some texture. Fold with a wooden spoon until every piece is coated and the mixture holds together when pressed.

~4 min
Line a 12-hole muffin tin with paper cases. Spoon in the mixture and press a shallow dip into the centre of each with the back of a teaspoon to make a nest shape.

~5 min
Press 18 mini chocolate eggs into the nests, about 3 per nest, while the chocolate is still soft so they stick.

~2 min
Leave the nests at cool room temperature until the chocolate is fully set and they lift cleanly from the cases, about 30 minutes.

~30 min