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Chocolate Easter Basket

INGREDIENTS

  • 100g chocolate
  • 200g Shredded wheat
  • 2 Cully and Sully 400g soup tubs (emptied, cleaned and dried)
Chocolate Easter Basket

METHOD

  • Melt the chocolate in a small bowl placed over some barely simmering water.
  • In a separate bowl crush up the shredded wheat.
  • Once the chocolate is fully melted pour it over the shredded wheat and stir to combine.
  • Press the mix into the two soup tubs and using the back a spoon press down into the centre of the tub to create the basket shape. Place in the fridge and leave to set for at least one hour.
  • Unmould and decorate with some ribbon and mini eggs.