I am on a Nigella “How to be a Domestic Goddess” kick these days, and quickly mashed together this recipe for a friend’s little boy. All I can say is that these little treats are adorable and little Henri loved them.
I put a big slice of Nigella’s Gooey Chocolate Stack in front of him and these little bird nest-shaped blobs made from chocolate and crushed shredded wheat. He politely offers that the cake is indeed delicious but he’d prefer to finish all the little Easter Nests instead. I figured the shredded cereal thing would be of no interest, but he loved them and devoured all the little almond dragees as well, a treat I had figured only adults could swallow.
Nigella’s recipe is super easy. Definitely give this a shot for the big holiday. However, the instructions don’t allow for tempering of the chocolate, so definitely do that if you’d like them to look pretty for more than a few days.
Nigella Easter Nests
Ingredients:
- 7 ounces milk chocolate
- 1 ounce bittersweet chocolate
- 2 tablespoons unsalted butter
- 4 ounces shredded wheat, crumbled
- about 25 sugar-coated chocolate eggs (I used almond dragees in place of chocolate eggs)
- 1 baking sheet lined with foil
Directions:
- Break up the chocolate into small pieces and melt with the butter. You can use a microwave for this, at about 2 minute, or melt it in a double boiler over water (as I did). Let it cool for a moment before adding the shredded wheat.
- Mix it together with your hands (yum!) and put a small handful into your lined baking tray, formed into a round nest shape, about 3 inches in diameter.
- Let it cool (not in the fridge) until set, fill the center with eggs and serve!
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.
