White Chocolate and Mini-Egg Easter Nests

White Chocolate and Mini-Egg Easter Nests

DIFFICULTYDIFFICULTY
Easy
SERVINGSSERVINGS
10
Pers.
COOKING TIMEbakingCOOKING TIME Prep.0min | Tot. 0min
 Easter   Easy   No bake   White chocolate 
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INGREDIENTSINGREDIENTS

I COOK FOR
- +
  • 200,00 g
    CAILLER DESSERT White
  • 10,00
    CAILLER mini eggs
  • 40,00 g
    Grated coconut
  • 60,00 g
    Almond matchsticks
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    INSTRUCTIONSINSTRUCTIONS

    1 Preheat the oven to 150°C.

    2 Place matchstick almonds on a baking sheet lined with parchment paper and bake for 20 minutes.

    3 Meanwhile, melt the chocolate in a bain-marie.

    4 Place the almonds and coconut in a bowl and pour the melted chocolate over them.

    5 Mix and let cool for 10 minutes.

    6 Place 10 small paper cases in a muffin pan and add 1-2 teaspoons of the mixture.

    7 With the back of a teaspoon push the mixture towards the edges to form a hollow in the center.

    8 Place the mold in the refrigerator for 10 minutes.

    9 Take out the mold and, if necessary, hollow out the nests a little more with the teaspoon, then place a mini-egg in the centre.

    10 Leave to set in the fridge for 1 hour.

    11 Take out 30 minutes before tasting.

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