You can vary the chocolate used. I use pre toasted coconut that I toasted in the oven prior. I find this easier and quicker than my tmx. You don’t have to toast it. I just find its nicer. You may need a little extra coconut if you want them less chocolatey.
This was enough for 8 muffin size baskets. Silicone moulds release the nest easier. If using a metal muffin tray you may just need the help of a knife to remove the mould.
- 200g milk cooking chocolate, in small pieces
- 80g shredded coconut, toasted
- mini Easter eggs of choice
- Lightly grease small muffin holes with coconut oil.
- Add chocolate to bowl. 5 minutes / 50C / Speed 2 until melted.
- Once melted, add the coconut and mix on Reverse / Speed 3 until combined.
- Place a tablespoon of mixture into a muffin hole and work it up sides, using a teaspoon, to form a nest shape. Ensure you have a sturdy bottom to the nest. Repeat until all the mixture is used.
- Place into the fridge to set for 30-60 minutes.
- Once set, place as many mini eggs as you like inside the nest.
- Store in the fridge for up to two weeks in an airtight container until serving.
- You can use any chocolate you like for these.
- You can use fried noodles or puffed rice in place of the coconut if preferred also.