Easy 10-Minute Chocolate Birds Nest Cookies
Rating:
Ingredients:
- 250g chocolate (milk, dark or white)
- 3 cups mix-in ingredients (nuts, dried fruit, cereal or seeds)
- 36 mini chocolate easter eggs
Method:
- Line a muffin tin with 12 muffin cases.
- Melt chocolate bain marie style. Start by breaking the chocolate into small pieces and then place it into a heatproof bowl. Sit over a small stove-pot of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. The bowl and water in the stovetop shouldn’t touch – but the heat that comes up will melt the chocolate! Once melted, turn off heat.
- Chop any ingredients into smaller pieces if needed (e.g. dice apricots, chop cashews or almonds into thirds). Add to the chocolate.
- Mix using a spatula toss together until evenly coated.
- Spoon and divide mixture into muffin cases. Press in a few mini easter eggs to the middle of each.
- Place the fridge or freezer to harden.
- Remove or keep in muffin cases to serve.
Notes:
Storage instructions In the fridge. If out for long at room temperature they may soften.
Dairy-free? Most high percentage dark chocolates will be free of milk solids. Check ingredients list to confirm.
Gluten-free? Use gluten-free cereal.
Not Easter time? No problem. Make all year around, sans mini chocolate eggs.
Using dark chocolate?High percentage dark chocolates can taste a little bitter to some. To break through the bitterness, a little bit of dried fruit is great included in the mix.