I love Easter egg nests, so I decided to create my own version. I had intended to fashion some little chicks for the nests but at the last minute I had a flash of inspiration and decided to go down a more floral route.
The recipe would be a fantastic project to make with kidlets as it is as easy as pie (in fact much, much easier) and of course you can decorate with mini chicks or plain eggs if you prefer.
- Place 175g of chocolate (I used milk chocolate), 50g of unsalted butter and 2 tablespoons of syrup in a saucepan.
- Heat gently, stirring continuously until the chocolate and butter have melted
- Brake up 120g (about 5 portions) of shredded wheat into a bowl
- Pour the chocolate mixture on top of the wheat and mix until all the strands are covered.
- Place cupcake cases in a 12 hole cake tin.
- Divide the nest mixture between the cases. don’t press it in too hard as you want the outside of the nests to remain raggedy.
- Place the tin in the fridge and leave for at least 30 minutes, until the cakes have firmed up.
- You can leave the nests in the cupcake cases if you wish, but I preferred to remove them so the cakes really look like nests.
I added painted chocolate eggs to my nests, you can use mini eggs but I found these larger truffle eggs in Waitrose.
I painted them using Squires Kitchen edible paint by Natasha Collins (yes that’s me…a paint…with my name on it!) You can get the whole range here.
I washed off some of the speckles with a little water, just to make the painting surface a bit cleaner. I added white to some of the colours so that they showed up against the darker colour of the eggs.
Have a lovely peaceful Easter weekend.
xxx
