Chocolate Easter Nests {Essential Easter Baking}

You have to make chocolate birds nests for Easter - it's the rule! Here's a really quick and simple recipe for edible chocolate birds nests which requires only three ingredients. The warm mixture tastes so good, it's impossible not to eat it before it gets to the paper cases.

Chocolate Easter Nests

They look so pretty in bright paper cases topped with colourful eggs and make great little gifts. I used small paper cases, slightly smaller than fairy cake cases, which made 20 nests using the quantities below.

Chocolate Easter Nests

  • Time: 15 mins prep + chilling time

  • Makes: 20 small nests

  • Cost: 10p per nest (based on 20 small nests)

  • Calories: 137 per nest (based on 20 small nests)


  • 300g plain chocolate

  • 150g shredded wheat (approx. 6 large biscuits)

  • 20 mini eggs (sugar coated eggs)

  • Small paper cases


  1. Crush the shredded wheat into small pieces with your hands and put to one side. In a large bowl melt the chocolate. You can do this on the hob by placing the bowl on top of a pan of barely simmering water (otherwise known as a 'bain marie') or in the microwave stirring every 30 seconds so that the chocolate does not burn. Melt until the chocolate is smooth and glossy.

  2. Pour the shredded wheat into the chocolate and stir until well coated. I find it easier to use a metal spoon for this so you can bash any pieces of shredded wheat which did not get sufficiently crushed first time round.

  3. Spoon the mixture into paper cases and top each one with a mini egg, pushing it into the 'nest' so it is secure. Chill the nests in the fridge for at least one hour until set.