Take 75g of the dairy free chocolate and break into small even pieces. Place most of the chocolate into a microwave safe bowl, reserving the leftover chocolate to one side. Gently melt in the microwave. I find heating in bursts of 30 seconds and stirring in between for a couple of minutes, melts the chocolate smoothly. Stir through the reserved chocolate until liquid.
Using a teaspoon carefully spoon the chocolate into 12 small egg shaped moulds. Gently tilt the mould until the chocolate has filled the egg halves. Place the mould onto a tray and pop into the fridge to harden.
To make the chocolate nests
Whilst the chocolate eggs are chilling, you can make the nests. Line a muffin tray with six cupcake cases. Then melt the remaining 100g of chocolate as you did above.
Crush the shredded wheat biscuits and add to the melted chocolate. Stir through until the shredded wheat is fully coated in the chocolate.
Spoon the chocolate mixture evenly into the six cupcake cases. Use the back of a spoon to press the mixture in, creating a little dip/nest.
Pop into the fridge to chill for 30/60 minutes.
Once the chocolate eggs and nests have hardened, you can remove them from the fridge. Carefully remove the eggs from the mould be gently tapping underneath. You can then fill the nests with whatever you fancy! I filled them with two chocolate egg halves and some dried fruit.