Vickys Easter Chocolate Nests, Gluten, Dairy, Egg & Soy-Free

1. 1

   Melt the broken up chocolate, syrup and butter in a glass bowl over a saucepan of simmering water and stir until glossy and combined

2. 2

   Line a 12 hole muffin tray with paper cases and crush up the shredded wheat / cornflakes

3. 3

   Mix the chocolate into the shredded wheat and stir until they're all covered

4. 4

   Spoon some of the mixture in equal amounts into each paper case and use your finger to make an indentation in the middle of each nest for the eggs

5. 5

   Add 3 mini eggs to each nest and let chill in the fridge for 2 hours to set

* Per serving · 4 servings · Values may vary.

No additional tips available.