Easter Chocolate Nests


  • 225g/8oz plain chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g/2oz Delamere Dairy goats’ butter
  • 75g/3oz shredded wheat or cornflakes
  • 36 mini chocolate eggs



1. Line a 12-hole fairy cake tin with paper cases.
2. Melt the chocolate, golden syrup and Delamere Dairy goats’ butter in a bowl set over a pan of gently simmering water. Stir the mixture until smooth.
3. Remove the bowl from the heat and gently stir in the shredded wheat until all of the cereal is coated in the chocolate.
4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

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