In a large bowl, crush the shredded wheat and then stir in the chocolate, keeping back about a 1/2 tbsp to use with the chick.
Grease a sandwich tin and press the shredded wheat mix into it, so it's slightly higher around the sides, then place in the fridge to set.
For the chick
Turn clean plate or bowl upside down and place two chocolate buttons side by side on the base.
Dab a little melted chocolate in the middle between the two.
Sit the egg on top, widest end at the bottom and leaning back slightly. Hold in place until the chocolate sets enough to allow you to let go.
Dip the bottom edge of another button into the chocolate and stick on the side of the chick to make a wing. Repeat to make the other wing.
Use dabs of chocolate to fix two white mini eggs, pointy end up, on to the egg to form the eyes.
The feet should have set enough now that you can lift the chick off the plate to lie flat. If it won't come away, run the hot tap over the other side of the plate for 1-2 seconds and the chick should lift away into your hand.
Trim a little off the edges of the two orange buttons, dip the trimmed edge in chocolate and stick on to make the beak.
Use the black icing pen to draw on the pupils.
Dab the pupils with a slightly wet finger to make them even and round.
Bring it all together
Retrieve your nest from the fridge and tip out. If it's stuck, run the hot tap over the base of the tin for 1-2 seconds and it should drop out into your hand.
Stand the chick in the middle of your nest and surround with the remaining Mini Eggs.