First make the nests. Break the milk chocolate into a heatproof bowl. Add 100g of butter and melt over a pan of barely simmering water. Remove from the water and stir in the biscuits and marshmallows.
Divide the mixture between 12 fun baking cases and gently press to create nest shapes, then place in the fridge to set.
While they are setting, make the truffles. Break the white chocolate into a heatproof bowl, add the cream and 30g of butter and melt over a pan of barely simmering water. Remove from the water and allow to cool, then chill until firm.
Once the mixture is firm divide into 36 pieces and quickly roll each piece into an egg shape. Roll them in hundreds & thousands or sugar strands and place on a plate lined with baking parchment. Put back into the fridge for a few minutes to firm up.
To serve, arrange 3 of the truffle eggs in each of the nests.
This recipe is courtesy of Dr. Oetker baking range. For more recipes visit www.oetker.ie.