Let’s be honest — this is one of those recipes. The kind everyone has made. The kind that appears in every school classroom, every nan’s kitchen, every Easter bake sale since the dawn of time.
And yet… here I am. Five years into blogging and finally posting my version. Honestly? I have no excuse. It’s also been one of the most requested Easter bakes in a very long time, so clearly it was time.
These are pure childhood joy. Top-tier lunchbox energy. Absolute elite-tier Easter nostalgia.
I can confirm with confidence: they still hit exactly the same. Maybe even better. Give me one and I’m happy. Give me five and I’m thriving.
There are so many ways to make chocolate nests, but this is my personal favourite. I love using a mix of milk and dark chocolate for balance, Shredded Wheat for that proper twiggy crunch, and finishing with a generous mix of Easter chocolates on top — because variety is essential and restraint is overrated.
They’re simple. They’re messy. They’re dangerously moreish.
And honestly? They’re still one of the best things you’ll eat all Easter.
Prepare
Cook
Serving
Ingredients
The Nests
-
200g silky milk chocolate, finely chopped
-
200g rich dark chocolate, finely chopped
-
100g proper unsalted butter (the good stuff)
-
100g golden syrup, glossy and sticky
-
6–8 full-size Shredded Wheat, crushed into crunchy twigs
The Crown (aka The Best Bit)
-
100–200g Easter chocolates — mini eggs, chocolate bunnies, pastel truffles… go wild.
Chocolate Base
A molten blend of milk and dark chocolate folded with butter and golden syrup for that glossy, fudge-like cling.
Crunch
Rustic shards of Shredded Wheat, creating that perfect twiggy nest texture.
Finish
A generous tumble of Easter chocolates nestled into the centre — because restraint has no place here.
Method
Let’s Build Those Nests
-
Get crushing.
Tip your Shredded Wheat into a large bowl and crush it with your hands into rustic little twigs. Not dust — we want texture. Think bird-built, but chic. -
Melt the magic.
Add the butter and golden syrup to a pan and heat gently, stirring now and then, until the butter melts into a glossy, golden puddle. Low and slow — no rushing the good stuff. -
Chocolate time.
Take the pan off the heat and tumble in your finely chopped milk and dark chocolate. Stir patiently until it melts into a smooth, shiny river of chocolatey bliss. -
Bring it together.
Pour that molten mixture over your crushed cereal and mix until every twig is coated in chocolate. It should look gloriously messy and irresistible. -
Shape your nests.
Using two spoons (or a cookie/ice cream scoop if you’re feeling efficient), scoop little mounds onto a lined tray. Gently nudge the centre to create that classic nest shape. -
Crown them.
Press three Easter eggs into the middle of each nest — or more, we’re not judging. This is your moment. -
Chill out.
Pop them in the fridge until set and firm. The hardest part? Waiting. -
Devour.
Once solid, try to eat just one. (You won’t.)
Helpful Tips
I love using a mix of dark and milk chocolate for that perfect balance — rich but still creamy. But honestly? Make it your own. Go all dark (around 350g) for something deeper and less sweet, or all milk (about 500g) if you’re leaning full nostalgic comfort. Or play around with your own blend — there are no chocolate police here.
If you want it slightly more polished for a recipe card:
I use a combination of dark and milk chocolate for balance, but you can use 350g dark chocolate for a richer finish, 500g milk chocolate for a sweeter nest, or any combination in between to suit your taste.
Print & Share
Cheeky Chocolate Easter Nests
Ingredients
Method
-
Get crushing. Tip your Shredded Wheat into a large bowl and crush it with your hands into rustic little twigs. Not dust — we want texture. Think bird-built, but chic.
-
Melt the magic. Add the butter and golden syrup to a pan and heat gently, stirring now and then, until the butter melts into a glossy, golden puddle. Low and slow — no rushing the good stuff.
-
Chocolate time. Take the pan off the heat and tumble in your finely chopped milk and dark chocolate. Stir patiently until it melts into a smooth, shiny river of chocolatey bliss.
-
Bring it together. Pour that molten mixture over your crushed cereal and mix until every twig is coated in chocolate. It should look gloriously messy and irresistible.
-
Shape your nests. Using two spoons (or a cookie/ice cream scoop if you’re feeling efficient), scoop little mounds onto a lined tray. Gently nudge the centre to create that classic nest shape.
-
Crown them. Press three Easter eggs into the middle of each nest — or more, we’re not judging. This is your moment.
-
Chill out. Pop them in the fridge until set and firm. The hardest part? Waiting.
-
Devour.Once solid, try to eat just one.
Notes
If you want it slightly more polished for a recipe card:
I use a combination of dark and milk chocolate for balance, but you can use 350g dark chocolate for a richer finish, 500g milk chocolate for a sweeter nest, or any combination in between to suit your taste.
Discover more from Table Number Seven
Subscribe to get the latest posts sent to your email.
