These Easter Chocolate Nests are an easy and delicious Easter baking classic! I’ve seen these made with cornflakes, rice krispies and even packet noodles but growing up we always made them using shredded wheat – I love how ‘nest-like’ they look.
The recipe couldn’t be easier, it takes no more than 10 minutes to make and uses only 3 ingredients (plus a pinch of salt which trust me makes all the difference to the flavour!). Plus it’s great for getting little ones involved and perfect for using up any leftover mini chocolate eggs.
Recipe Overview
- FLAVOUR: The milk chocolate contributes a rich and sweet flavour, while the shredded wheat adds a nutty, toasty and wheaty undertone. Adding extra Easter chocolates such as Mini Eggs to the top adds to the chocolatey taste that everyone loves!
- TEXTURE: A delightful contrast of crunchy and chewy! The shredded wheat, when mixed with the melted chocolate, forms a crispy and textured base. The mini chocolate eggs nestled within each nest add a burst of creaminess and a different texture when bitten into.
- SERVES: You’ll get 12 Easter nests from this recipe.
Ingredients For These Easy No-Bake Easter Nests
To make this nests, you will need:
- Shredded Wheat: Rather than using Rice Krispies or cornflakes, the shredded wheat adds a lovely crunchy texture to the nests with a toasty flavour (and a more nest-like appearance!).
- Milk Chocolate: The main ingredient, making these nests super delicious.
- Pinch of Salt: Enhances the overall flavour by balancing the sweetness of the chocolate.
- Mini Chocolate Eggs: It wouldn’t be Easter without Mini Eggs! These eggs not only serve as a decorative element but also introduce a creamy texture and crunchy shell. I used a mix of Mini Eggs, Galaxy Eggs, Milkybar Eggs and Smartie Eggs 😊
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Quick Recipe Success Tips
- To make the nest shapes: Use a muffin tin lined with cupcake wrappers to make your nests look nice and neat. Use the back of a teaspoon to smooth the mixture into a nest shape.
- Press the eggs firmly into the nests: This will make sure the eggs stay in place within the chocolate nests.
- Leave to chill and firm up: Pop the nests in the fridge for around 15 minutes to set the chocolate. Then the nests can be unwrapped and placed on a pretty plate.
- Store at room temperature: Chocolate nests are best enjoyed when set but not too hard, that’s why it’s best to store them in a baking tin at room temperature (if you have any left that is!).
Chocolate Easter Nests
Ingredients
- 120 grams Shredded Wheat
- 300 grams Milk Chocolate
- Pinch of salt
- 200 grams Mini chocolate eggs I used a mix of Mini Eggs, Galaxy Eggs, Smartie Eggs and Milkybar Eggs
Instructions
- Line a cupcake tray with 12 cases.
- Use your hands to crush up the shredded wheat into a large bowl.
- Break up the milk chocolate into a bowl and microwave for 60-90 seconds. Stir until smooth and melted.
- Pour the melted choc over the shredded wheat, add the pinch of salt and mix together until fully coated.
- Spoon into pretty cupcake cases and use a teaspoon to press out into a nest shape.
- Fill each nest with mini chocolate eggs.
- Pop in the fridge to set for 15 minutes, then tuck in and enjoy!⠀
Video
Have you made this Easter Chocolate Nests recipe?
I really hope you enjoyed it and would love to hear what you think! Leave a comment or star rating below. Drop me a message on my Instagram or tag @jessie.bakes.cakes in your posts so I can see your delicious bake!
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