Recipes

Step 1

Line a medium-sized tray/board with a silicone mat or baking paper.

Step 2

Melt the chocolate: using a microwave-safe measuring jug in 30-second bursts, stirring between each until smooth. Or melt the chocolate using a double boiler (place a heatproof bowl over a saucepan of simmering water, stirring until smooth). 

Step 3

Coat the noodles: in a large mixing bowl, toss the crispy fried noodles, shredded coconut, and salt, then pour in the melted chocolate.

Step 4

Gently stir using a silicone spatula until everything is evenly coated.

Step 5

Shape the nests: spoon heaped tablespoons of the chocolate mixture onto the tray. Press the back of a spoon gently into each mound to create a nest shape.

Step 6

Add the mini-Easter eggs: while the chocolate is still soft, add 2-3 Easter eggs into the centre of each nest.

Step 7

Set & serve place the tray in the fridge for 20-30 minutes or until the nests are firm. Once set, remove from the tray and serve!

Notes

I like using the Wiltshire pastry prep mat since the printed circles help shape the nests evenly. 

Store in an airtight container at room temperature for up to 3 days, or in the fridge if you prefer a firmer texture (or live in a hot climate). 

Other ingredients you could use as nests include toasted kaitafi (shredded) pastry, toasted vermicelli noodles, French fry chips, slivered almonds or chopped pretzel sticks.