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Nutty chocolate Easter nests
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2x Seriously Nutty Pistachio, Hazelnut & Almond Milk Chocolate from Waitrose
Nestlé Shredded Wheat
Waitrose Cooks' Homebaking Muffin Cases
Waitrose Cream Truffle Mini Eggs
1. Melt 2 bars of pistachio, hazelnut and almond milk chocolate in a heatproof bowl set over a pan of gently simmering water.
2. Crush 90g Shredded Wheat, then stir through the melted chocolate.
3. Line a muffin tin with 8 muffin cases and divide the mixture between them. Use a teaspoon to make a dip in the centre of each.
4. Allow to set (in the fridge, if necessary), then put 3 truffle mini eggs in each nest before serving.
This recipe was first published in March 2015.