Easter Nests

March 1, 2018



200g milk chocolate

200g dark chocolate

100g shredded coconut

40 coloured candy-coated Easter eggs




Break up all the chocolate and place it in a bowl over a pan of simmering water (don't let bowl touch water) until chocolate has melted. Set aside to cool slightly. Add the coconut and stir to combine.


On a large sheet of baking paper, create chocolate nests about 7cm in diameter. Use the back of a metal spoon to make a small dent in the centre of each nest, where eggs will sit. Cool completely, then refrigerate for 30 minutes or until firm. Just before serving, fill nests with eggs.






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