Serves12 Prepare15


Mini Egg Chocolate Bird’s Nests  


  • 200g Bournville dark chocolate, broken into squares  
  • 25g butter 
  • 2 tbsp golden syrup  
  • 85g shredded wheat, crushed  
  • 36 Mini Eggs   

1 Line a 12-hole muffin tin with paper cases.

2 Put the chocolate, butter and golden syrup in a heatproof bowl and suspend it over a pan of simmering water without letting the base touch the water. Stir gently until the chocolate melts and is smooth. Alternatively, melt in a microwave in 30-second bursts, stirring in between.

3 Off the heat, stir in the Shredded Wheat until it’s thoroughly coated. 

4 Spoon the mixture into the paper cases to make little ‘nests’, and place 3 Mini Eggs in the centre of each one.

5 Place in the fridge and chill for 1–2 hours until set solid. Store the nests in a sealed container in the fridge for up to 4 days.

Per nest:

178 kcals
8.1g fat
4.5g sat fat
17g sugar
0.04g salt

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