For the recipe Easter Nests
|0||Dr. Oetker Rainbow Cupcake Cases|
|300 g||Dr. Oetker 35% Milk Chocolate|
|150 g||Shredded Wheat (crushed)|
|115 g||Chocolate Mini Eggs|
Line a 12 hole cupcake tray with the cupcake cases we used pink, green, yellow and blue for Easter.
Break the chocolate into squares and place in a microwavable bowl. Place the chocolate in the microwave and heat for 1 minute and stir. Continue to heat in 10 seconds bursts, stirring between each burst until the chocolate is melted.
Place the shredded wheat into a sandwich bag and break up using a rolling pin. Pour the shredded wheat into the melted chocolate and stir until all the shredded wheat is coated in chocolate.
Divide the mixture evenly between the cupcake cases. Using the handle of a wooden spoon or rolling pin, push down into the centre of each cupcake to create a nest shape for the eggs to sit in.
Place the 3 chocolate eggs into each nest. Place the cupcake nests into the fridge for 1 hour to allow them to set. Once set you are ready to enjoy your chocolate Easter nests!
|Per Serving||Per 100 g / ml|
|Fat||11.15 g||31.84 g|
|Carbohydrate||19.69 g||56.27 g|
|Protein||2.25 g||6.44 g|