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.