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White Chocolate and Mini-Egg Easter Nests
DIFFICULTY Easy
SERVINGS 10 Pers.
COOKING TIME
Prep.
|
Tot.
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Ingredients
I COOK FOR
10
-
+
200
gram
CAILLER DESSERT White
10
CAILLER mini eggs
40
gram
Grated coconut
60
gram
Almond matchsticks
INSTRUCTIONS
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.
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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