Easter Chocolate Bran Nests

Ingredients

For the recipe

• 200 g milk chocolate in a plain bar, chopped into small, even pieces
• 100 g ready-to-eat wheat bran cereal sticks or strands, such as All-Bran Original or a similar cereal; do not use loose raw wheat bran
• 108 g small sugar-shell chocolate eggs, approximately 36 small eggs, for decorating

Instructions

1. Line a standard 12-hole muffin pan with paper cupcake cases. Use cases with an upper diameter of approximately 6-7 cm / 2 1/2 inches so the nests have enough room for a shallow centre.
2. Weigh the cereal into a large, completely dry bowl. Separate any clumps with your fingers. If the strands are unusually long, break only those pieces into roughly 1-2 cm lengths; leave most of the cereal intact to give the nests their twig-like texture.
3. Weigh out the chocolate eggs and set them beside the prepared pan. Chop the milk chocolate finely and put it in a dry heatproof bowl. Keep all utensils dry so stray water does not make the chocolate turn grainy.
4. Pour approximately 2-3 cm of water into a small saucepan and bring it to a very gentle simmer. Set the chocolate bowl on top, ensuring its base does not touch the water. Reduce the heat so the water produces gentle steam rather than a vigorous boil.
5. Stir the chocolate slowly with a dry spatula for approximately 5-8 minutes, until almost melted. Lift the bowl from the saucepan, carefully dry its underside and continue stirring until the remaining small pieces melt. The chocolate should be smooth and fluid, without becoming excessively hot.
6. Pour the melted chocolate over the cereal in two additions, folding gently after each. Scrape the bowl and turn the mixture from the bottom until the strands are evenly coated. Avoid crushing the cereal into fine crumbs.
7. Immediately divide the coated cereal between the 12 paper cases, using approximately 25 g mixture per case. Scrape all of the chocolate and cereal from the bowl into the portions so the nests are evenly sized.
8. Using the back of a small spoon, gently press a shallow hollow into the centre of each portion and ease some cereal up around the edges. Keep a continuous layer across the bottom so each nest stays together when the paper is removed.
9. Divide all of the measured chocolate eggs among the hollows, approximately 9 g per nest or about three small eggs each. Press them lightly into the still-soft chocolate coating so they remain in place.
10. Place the muffin pan level in the refrigerator and chill for approximately 1 hour, until the chocolate is firm throughout. Avoid stacking or moving the nests while the coating is setting.
11. Lift the nests from the pan and carefully peel back the paper cases. If a nest still bends or the coating feels sticky, refrigerate for another 15 minutes before removing its case.
12. Serve chilled, or let only the portions being served stand for 5-10 minutes in a cool room. Store the remaining nests in an airtight container in the refrigerator, with parchment between any layers.