Line a 12 hole mini muffin tin with mini paper cases, and line a small tray with parchment paper.

Melt the butter in a large saucepan over a low heat. Blitz the biscuits in a food processor, or seal in a food bag and bash with a rolling pin, until you have fine crumbs. Stir into the melted butter to coat well, and divide evenly between the cases. Press the crumbs firmly into the base and up the sides. The tip of a wooden spoon handle can be helpful with this. Cover with cling film and chill for about 1 hour, until set firm.

About 15 minutes before the cases are ready, prepare the filling. Snap the chocolate into a medium heatproof bowl and add the cream. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. Once melted, stir until smooth. Leave to cool to body temperature.

Use the tip of a pointed knife to lift the ‘nests’ carefully out of the tin. Gently peel the paper cases away and arrange on the tray. Spoon the filling equally between them. Sit three mini eggs upright on top of each one. Chill for 15 minutes or until the filling is set. These can be prepared a day in advance.

Arrange on a plate or pretty tiered cake stand and serve.

TIPS

These look and taste equally impressive with a fresh raspberry, cherry or cut piece of other fruit on top instead of the mini eggs if preferred.

Use white chocolate instead of dark and / or milk for the filling if preferred.

Photo (c) Ramona Farrelly