Combine just three ingredients to make these classic Easter nests. Melt milk chocolate, then stir in crushed shredded wheat. Scoop the mixture into cake cases and shape into nests. Fill with mini chocolate eggs and chill until set.
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Indulge in a classic homemade fudge, given a special twist for Easter. Creamy and packed full of mini chocolate eggs, it’s a perfect sweet springtime treat. Put all your ingredients (minus the mini eggs) in a pan and heat. Make sure the mixture reaches 115C on a sugar thermometer. Leave to cool before adding your chopped mini eggs, and voila!
Perfect for gifting or to enjoy in the afternoon with a cup of tea, try our delicious fudge recipes.
Whip up an edible gift with this Easter chocolate bark. Spread melted milk chocolate onto a baking tray lined with baking parchment, then top with whatever you like. We used miniature chocolate eggs and freeze-dried raspberry, but feel free to experiment with sweets, nuts and dried fruit.
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Reuse an ordinary egg box for this thrifty chocolate truffle egg box recipe. Heat double cream and stir through milk and dark chocolate. Let the ganache cool, then scoop into truffles. Roll in cocoa powder, then chopped hazelnuts. Pop the truffles into the egg box and decorate with a ribbon.
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Transform ready-made brownies or chocolate sponge into these choc-egg lollies. Whizz brownies in a food processor with melted dark chocolate, then shape into eggs. Coat in white chocolate and decorate with sprinkles and edible glitter.
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Keep kids entertained with these crackin’ cress heads, which make a great table decoration too. Remove the tops of a couple of eggs and empty them (save the eggs to cook with). Decorate the shells and fill the inside with cotton wool soaked in water and cress – the cress will start to grow in a few days.
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Bake these curly twirlies for an easy Easter snack. Use ready-to-roll croissant dough, toffee sauce and chocolate chips for an incredibly quick, simple bake.
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This simple chocolate mousse makes a delicious chocolatey dessert with no hassle. Put all your ingredients in a bowl and whisk until smooth before dividing into two ramekins and chilling for 30 minutes. You’ll never have an excuse for no pudding again!
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Our easy cookie dough mixture is safe to eat and can be made in minutes. Ensure your flour is sterile by heating it in the oven for 5 minutes. Then continue the recipe as you would when making any cookie recipe. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye.
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These decadent chocolate pots made with custard and crème fraîche are the ideal indulgence at Easter time. Heat your custard, cinnamon and chocolate then remove from the heat and fold in the crème fraiche. Divide into ramekins to cool in the fridge, then top with your favourite toppings.
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What will you be making this Easter? Leave a comment below…