Birds nest eggs

Cooking Eggs Birds nest eggs

Crack into this recipe for Easter treats to get the kids hopping happy!

Lables: Gluten free Soy free
  1. Using the back of a spoon or a small paintbrush, coat 8 holes of an 8cm x 6cm (1/4 cup-capacity) egg-shaped mould with melted melts, reserving 1 tablespoon chocolate. Refrigerate moulds for 20 minutes or until set.
  2. Combine cherries, pistachios, peanuts, marshmallows, milk chocolate and 2 tablespoons coconut in a bowl. Spoon mixture into moulds, pressing lightly with back of spoon. Top with remaining coconut. Refrigerate for 30 minutes or until set.
  3. Carefully remove eggs from moulds. Use reserved chocolate to attach mini eggs to tops. Serve.

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200g milk or dark chocolate melts, melted
100g red glace cherries, quartered
2 tbsp pistachio kernels, chopped
2 tbsp roasted unsalted peanuts, chopped
1/2 cup mini marshmallows, roughly chopped
200g milk chocolate, melted
1/2 cup shredded coconut
8 mini chocolate Easter eggs

Adv

Autors
Preparation time
1:10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Eggs
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