Chocolate Nests
This is a fun and nostalgic childhood recipe, that so many of us will remember making as kids. In the 80s I used to make something similar whilst armed with my trusty cookbook “We Can Cook” except I used golden syrup and Rice Krispies, this was in my eyes peak sophistication. To update this recipe and keep sugar levels under control I am using mix of chocolate, half milk and half dark chocolate instead.
I am also using two cereals: shredded wheat and a simple puffed rice cereal. Aesthetically the shredded wheat looks more nest like but the puffed rice version tastes better to eat!
Decorate with cake decorations and chocolate mini eggs, or smarties are another favourite of ours. These will happily keep in an airtight container for up to 5 days.
ingredients
Makes 12 approx
50g puffed rice cereal
100g shredded wheat
250g chocolate: ½ dark chocolate and ½ milk chocolate
x12 cupcake cases
muffin tin
mini eggs to decorate, or mini chocolates of your choice
method
Pour the cereal into 2 separate mixing bowls and crush the shredded wheat down. Melt the chocolate in a bowl, over boiling water, the base of the bowl shouldn’t touch the water. Stir gently using a spatula until the sauce is glossy and melted. Divide the melted chocolate mix between the two bowls of cereal and combine until well coated.
Line a muffin tin with cupcake cases and fill them with the mixes alternating between cereals. Press the mix firmly down and make a small well in the centre of each nest. You should have around x6 shredded wheat nests and x6 puffed rice nests, this will depend on the size of each nest. Continue until you have used up all the mixture.
Refrigerate for at least 4 hours, or overnight. Decorate with mini eggs, or any other decorations and enjoy.