200g block Milk Chocolate
4 Shredded Wheat biscuit
150g Mini Chocolate Eggs
1 x 12-hole bun tin
A little butter
Break up the chocolate and put into a heat resistant bowl. Put the bowl over a pan of simmering water, make sure the bottom of the bowl doesn’t touch the water.
Stir gently until the chocolate is melted. In a bowl, gently break up the shredded wheat into strands. Pour over the melted chocolate and stir to coat all the strands.
Slightly grease the bun holes with a little butter. Divide the mixture between the holes, gently pushing the mixture down into the tin with the back of a teaspoon.
Put in the refrigerator to set. With a spoon, ease the nests out of the tin. Put on a serving dish, divide the eggs between the nests and serve.